Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) canola oil

  2. 1 pound(s) extra-lean ground beef

  3. 1 medium onion, chopped

  4. 1 medium carrot, diced

  5. 16 ounce(s) salsa

  6. 15 ounce(s) reduced-sodium black beans, drained

  7. 10 ounce(s) frozen sweet corn

  8. 1 teaspoon(s) chili powder

  9. 1 teaspoon(s) cumin

  10. 8 ounce(s) pre-cooked lasagna noodles

  11. 16 ounce(s) fat-free ricotta cheese

  12. 3/4 cup(s) shredded, reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Heat oil in a large skillet or Dutch oven. Add onions and carrots; cook until onions are translucent. Crumble in ground beef and cook until no longer pink, about 5 minutes. Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.

  3. Spread one-third of beef mixture in a 9 x 13-inch baking dish. Layer half the noodles on top; spoon half the ricotta cheese over the noodles. Add another third of the meat mixture, followed by remaining noodles and ricotta cheese. Spread rest of beef on top and sprinkle with shredded cheese.

  4. Bake for 35 minutes.


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