Low Fat Southwestern Style Lasagna
1 tsp canola oil
1 # extra lean ground beef (I used ground turkey breast)
1 medium onion, chopped
1 medium carrot diced
1 16 oz jar salsa (spiciness is up to you)
1 15 oz can black beans, drained
1 10 oz pack frozen corn
1 tsp chili powder
1 tsp cumin
8 oz pre-cooked lasagna noodles
1 16 oz tub fat-free (or low fat) ricotta cheese
3/4 cup shredded, reduced fat, cheddar cheese
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 9x13 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 noodles and ricotta cheese. Spread rest of beef on top and sprinkle with shredded cheese.
Bake for 35 minutes