Recipe for cooking chili lasagna

Quick Meals- Salads and Pasta :: Pasta Recipes

Chili Lasagna

Servings: 6 to 8

9 lasagna noodles
2 cans (15 oz. each) no-bean chili
1 container (15 oz.) ricotta cheese
3 C. (12 oz.) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 oz.) whole-kernel corn, drained
1 egg
1/2 tsp. salt
1/2 tsp. black pepper

Preheat the oven to 350 degrees F. Coat a 9 x 13-in. baking dish with nonstick cooking spray.

Cook the lasagna noodles according to the pkg. directions; drain.

Meanwhile, in a med. bowl, Mix together the ricotta cheese, 2 C. Cheddar cheese, 2 sliced scallions, the corn, egg, salt and pepper; mix well.

Spread 3/4 C. chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 min. then remove the foil and sprinkle the lasagna with the remaining 1 C. Cheddar cheese. Bake for 10 more min. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 min. before servings.