Featured Pinch Tips Video
- lasagna noodles
- 15 oz container low-fat ricotta cheese.
- 3 c
- reduced-fat, shredded cheddar cheese, divided
- scallions, thinly sliced, divided
- 8-1/2 oz can whole kernel corn, drained.
- 1/2 tsp
- each, salt & pepper
- 1 large
- 15 oz cans no-bean chili
1Heat oven to 350. Spray a 9 x 13"pan w/ cooking spray. Cook lasagna noodles as directed, drain. In bowl, combine ricotta cheese, 2 cups cheddar, 2 scallions, corn, egg, salt and pepper, mix well. Spread 3/4 cup chili into bottom of pan. Place 3 lasagna noodles over chili. Place 1/2 of ricotta mix over noodles. Top w/ 1/2 remaining chili. Place 3 noodles over chili. Top w/ remaining cheese mix. Place remaining noodles over cheese mix.Top w/ remaining chili.Sprinkle w/ remaining cheddar cheese. Cover w/ foil,bake 35 min. Uncover, bake 5 min. Sprinkle w/ remaining scallion.