Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3

No-boil lasagna noodles make this dish easy to assemble.

Jill Gibson, Gahanna, Ohio
Recipe by Southern Living May 2005

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Recipe Summary

prep:
15 mins
cook:
15 mins
bake:
45 mins
stand:
5 mins
total:
1 hr 20 mins
Yield:
Makes 9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.

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  • Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.

  • Bake, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings.

  • Note: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.

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