chili lasagna
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For chili lasagna
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2 can(15-ounce) cans no-bean chili
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9lasagna noodles
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1(15-ounce) container ricotta cheese
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3 c(12 ounces) shredded cheddar cheese, divided
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3scallions (green onions), thinly sliced, divided
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1 can(8-1/2-ounce) whole-kernel corn, drained
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1egg
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1/2 tspsalt
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1/2 tspblack pepper
How To Make chili lasagna
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1Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
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2Cook lasagna noodles according to package directions & drain.
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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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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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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.
- 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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