Chili Lasagna Recipe

No Photo

Have you made this?

 Share your own photo!

Chili Lasagna

Sandy Williams

By
@mypuddytatluvsme

I do not like any red sauces. Like red pasta sauce. I will eat it but just not my favorite. I found this recipe and tried it and loved it! I am a chili lover so now I can enjoy the best of both worlds :o)


Featured Pinch Tips Video

Serves:

6

Prep:

15 Min

Cook:

35 Min

Ingredients

2 can(s)
(15-ounce) cans no-bean chili
9
lasagna noodles
1
(15-ounce) container ricotta cheese
3 c
(12 ounces) shredded cheddar cheese, divided
3
scallions (green onions), thinly sliced, divided
1 can(s)
(8-1/2-ounce) whole-kernel corn, drained
1
egg
1/2 tsp
salt
1/2 tsp
black pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2
Cook lasagna noodles according to package directions & drain.
3
Meanwhile, in a medium bowl, combine ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
4
Spread 3/4 cup chili over bottom of baking dish. Place 3 lasagna noodles over chili. Place half of ricotta mixture evenly over noodles then top with half of remaining chili. Place 3 noodles over chili then top with remaining cheese mixture. Place remaining noodles over cheese mixture then top with remaining chili. Sprinkle remaining 1 cup Cheddar cheese over top. Cover tightly with aluminum foil.
5
Bake 30 to 35 minutes, or until heated through and bubbly. Remove foil and bake 5 more minutes. Remove from oven and sprinkle with remaining sliced scallion. Let sit 5 minutes before serving.

About this Recipe

Course/Dish: Pasta
Regional Styles: Italian, Mexican
Other Tag: Quick & Easy
Hashtag: #tex-mex