chili lasagna
(1 RATING)
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)
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prep time
15 Min
cook time
35 Min
method
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yield
6 serving(s)
Ingredients
- 2 cans (15-ounce) cans no-bean chili
- 9 - lasagna noodles
- 1 - (15-ounce) container ricotta cheese
- 3 cups (12 ounces) shredded cheddar cheese, divided
- 3 - scallions (green onions), thinly sliced, divided
- 1 can (8-1/2-ounce) whole-kernel corn, drained
- 1 - egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How To Make chili lasagna
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Step 1Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
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Step 2Cook lasagna noodles according to package directions & drain.
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Step 3Meanwhile, in a medium bowl, combine ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
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Step 4Spread 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.
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Step 5Bake 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.
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