Lasagna Mexicana with Corn & Peppers
This lasagna can be assembled early in the day and refrigerated. Then bake the lasagna as directed, but keep in mind that it may take 10-15 minutes longer to heat through. Allow the dish to rest for 15-20 minutes before serving.
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1-1/2 teaspoons oregano
  • 1-1/2 teaspoons ground cumin
  • 9 lasagna noodles
  • 2 teaspoons olive oil
  • 3 scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 large green bell peppers, cut into 1/4-inch dice
  • 1/2 pound well-trimmed beef sirloin, cut into 1/2-inch chunks
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 2 tablespoons no-salt-added tomato paste
  • 1 cup frozen corn kernels
  • 1/4 cup chopped cilantro
  • 3/4 cup shredded pepper jack cheese (3 ounces)

1. In small bowl, combine 1 can of tomato sauce, 1/2 teaspoon of oregano, and 1/2 teaspoon of cumin.; set this herbed tomato sauce aside.

2. In large pot of boiling water, cook pasta until just barely tender. Drain.

3. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add scallions and garlic and cook 2 minutes, stirring frequently, until scallions are tender. Add bell peppers and cook 5 minutes, stirring frequently, until tender.

4. In food processor, process beef until finely ground. Crumble beef into skillet and cook 1 minute or until no longer pink. Add remaining 1 teaspoon oregano, remaining 1 teaspoon cumin, chili powder, and salt, stirring to coat. Add remaining can of tomato sauce and tomato paste, and bring to a boil. Cover and simmer, stirring occasionally, until richly flavored, about 7 minutes. Stir in corn and cilantro; remove from heat.

5. Preheat the oven to 350°F. Spray 9-inch square glass baking dish with nonstick cooking spray.

6. Assemble the lasagna: Cover bottom of baking dish with 3 lasagna noodles, letting ends come up sides of dish. Top noodles with half the meat-corn sauce and 1/4 cup of cheese. Repeat the noodle, meat-corn sauce, cheese layering one more time (using the remaining meat-corn sauce). Top with a final layer of noodles, tucking overlap down sides of dish. Pour reserved herbed tomato sauce on top; sprinkle remaining 1/4 cup cheese on top.

7. Bake 40 minutes, or until lasagna is piping hot. Place on cooling rack and allow to rest for 15-20 minutes before cutting into quarters.

Nutritional Information
Per serving: 460 calories, 14g total fat, 6.4g saturated fat, 3.5g monounsaturated fat, 1g polyunsaturated fat, 6.6g dietary fiber, 28g protein, 58g carbohydrate, 61mg cholesterol, 653mg sodium.
Good source of: copper, fiber, iron, niacin, potassium, selenium, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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