Lighter Lasagna Corn Carne

• 1 pound lean ground beef (90% lean)
• 1 jar (16 ounces) salsa
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-3/4 ounces) cream-style corn
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon chili powder
• 12 lasagna noodles, cooked, rinsed and drained
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Spread a fourth of the meat sauce in a 13x9-in. baking dish coated with cooking spray; top with four noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with half of the cheeses. Layer with remaining noodles, sauce and cheeses.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

ground beef, salsa, kidney beans, creamstyle corn, onion, green pepper, celery, garlic, fresh basil, salt, chili powder, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/lighter-lasagna-corn-carne/ (may not work)