chili-style lasagna
(1 RATING)
This Mexican-style lasagna has lots of bite! It goes great w/ a small salad.
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prep time
15 Min
cook time
35 Min
method
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yield
6 serving(s)
Ingredients
- 9 - lasagna noodles, uncooked
- 1 - 15 oz container low-fat ricotta cheese.
- 3 cups reduced-fat, shredded mexican style cheese, divided.
- 3 - green onions, thinly sliced, divided.
- 1 - 8-1/2 oz can whole kernel corn, drained.
- 1 liter egg
- 1/2 teaspoon each salt and pepper.
- 2 - 15 oz cans, no-bean chili.
- 1 teaspoon chili powder, divided
How To Make chili-style lasagna
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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