Lasagna is the ultimate comfort food. I may have said that about turkey chili, too. Anyway, try this scrumptious low fat lasagna with a little southwestern kick.

Prep Time :
Cook Time :
Type of Prep : Assemble, Bake, Sauté
Cuisine : Tex-Mex, U.S. Regional
Occasion : Fall, Family Dinner, Potluck, Winter

INGREDIENTS:

• 1 tsp canola oil
• 1 pound extra-lean ground beef
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 16-ounce jar salsa (spiciness is up to you)
• 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

PREPARATION:

Preheat oven to 350 degrees.

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.

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.

Serves 10

Per Serving: Calories 364, Calories from Fat 46, Fat 5.3g (sat 2.3g), Cholesterol 62mg, Sodium 706mg, Carbohydrate 54g, Fiber 6.6g, Protein 25.4g