Real Recipes From Real Home Cooks ®

chili lasagna

(1 rating)
Recipe by
Sandy Williams
Salt Lake City, UT

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)

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For chili lasagna

  • 2 can
    (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
    (8-1/2-ounce) whole-kernel corn, drained
  • 1
  • 1/2 tsp
  • 1/2 tsp
    black pepper

How To Make chili lasagna

  • 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.