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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Recipe is from Mr. Food Art Ginsburg. I did a search for Chili Lasagne and came up with 1,864. Ingredients:
9 lasagna noodles |
2 (15 ounce) cans chili without beans |
15 ounces ricotta cheese |
3 cups cheddar cheese, shredded |
3 scallions, thinly sliced |
1 (8 1/2 ounce) can whole kernel corn, drained |
1 egg |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 9 x 13 baking dish with nonstick cooking spray.
3. Cook the lasagna noodles according to the package directions; drain.
4. In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
5. Spread 3/4 cup chili over the bottom of the baking dish.
6. Place 3 lasagna noodles over the chili.
7. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
8. Place 3 noodles over the chili then top with the remaining chili.
9. Place the 3 remaining noodles over the chili
10. Top with the remaining cheese mixture then top with the remaining chili.
11. Cover tightly with aluminum foil.
12. Bake for 30 minutes
13. Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
14. Bake for 10 more minutes.
15. Remove the oven.
16. Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
17. OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
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