Chili-style lasagna

Chili-style Lasagna Recipe

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sherry monfils


This Mexican-style lasagna has lots of bite! It goes great w/ a small salad.


★★★★★ 1 vote

15 Min
35 Min


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  • 9
    lasagna noodles, uncooked
  • 1
    15 oz container low-fat ricotta cheese.
  • 3 c
    reduced-fat, shredded mexican style cheese, divided.
  • 3
    green onions, thinly sliced, divided.
  • 1
    8-1/2 oz can whole kernel corn, drained.
  • 1 l
  • 1/2 tsp
    each salt and pepper.
  • 2
    15 oz cans, no-bean chili.
  • 1 tsp
    chili powder, divided

How to Make Chili-style lasagna


  1. Heat 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.

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About Chili-style lasagna

Course/Dish: Pasta
Regional Style: Mexican
Hashtags: #lasagna, #Chili-style

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