chili-style lasagna
(1 rating)
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This Mexican-style lasagna has lots of bite! It goes great w/ a small salad.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For chili-style lasagna
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9lasagna noodles, uncooked
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115 oz container low-fat ricotta cheese.
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3 creduced-fat, shredded mexican style cheese, divided.
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3green onions, thinly sliced, divided.
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18-1/2 oz can whole kernel corn, drained.
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1 legg
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1/2 tspeach salt and pepper.
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215 oz cans, no-bean chili.
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1 tspchili powder, divided
How To Make chili-style lasagna
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1Heat oven to 350. Spray a 9 x 13" baking dish w/ cooking spray. Cook noodles as directed, drain well. In lg bowl, combine ricotta cheese, 2 cups Mexican cheese, 2 sliced scallions, corn, egg, salt and pepper. Mix well. Spread 3/4 cup chili into bottom of pan. Place 3 noodles over chili. Place 1/2 the ricotta mix over noodles. Top w/half of the remaining chili. Place noodles over chili, top w/ remaining ricotta mix. Place remaining noodles over mix. Top w/ remaining chili. Sprinkle w/ remaining mexican cheese. Cover w/ foil. Bake 30 min. Remove foil, bake until bubbly, about 5 mins. Sprinkle w/ remaining green onion.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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