Low Fat Southwestern-style Lasagna

Serves 10

1 tsp canola oil
1 pound extra-lean ground beef
1 medium onion, chopped
1 medium carrot, diced
1 16-ounce jar salsa
1 15-ounce can reduced-sodium black beans, drained
1 10-ounce pack frozen sweetcorn
1 tsp chili powder
1 tsp cumin
8 ounces pre-cooked lasagna noodles
1 16-ounce tub fat-free ricotta cheese
3/4 cup shredded reduced-fat cheddar cheese

  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.
  3. Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.
  4. 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.. Bake for 35 minutes.
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