Chili Lasagna

By Denise Edmister

Chili Lasagna

Source:

Mr. Food

Ingredients

No, this isn't a mistake. We really do add a layer of chili to our Chili Lasagna to give it a slightly spicy kick. Trust us, the chili makes this lasagna really stand out from the rest.

Serves: 6

Cooking Time: 1 hr

 
Ingredients
  • 9 lasagna noodles
  • 1 (15-ounce) container ricotta cheese
  • 3 cups (12 ounces) shredded Cheddar cheese, divided
  • 3 scallions, thinly sliced, divided
  • 1 (8-1/2-ounce) can whole-kernel corn, drained
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (15-ounce) cans no-bean chili

Directions

 
  1. Preheat oven to 350°F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. Cook lasagna noodles according to package directions; drain.
     
  3. Meanwhile, in a medium bowl, combine ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
     
  4. Spread 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 the remaining 1 cup Cheddar cheese over top.Cover tightly with aluminum foil.
     
  5. Cover tightly with aluminum foil and bake 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.

 

 
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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