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    CHILI LASAGNA


    Source of Recipe


    Mr. Food

    List of Ingredients




    9 lasagna noodles
    1 (15 ounce) container ricotta cheese
    3 C (12 ounces) shredded Cheddar cheese, divided
    3 scallions, thinly sliced, divided
    1 (8-½ -ounce) can whole-kernel corn, drained
    1 egg
    ½ teaspoon salt
    ½ teaspoon black pepper
    2 (15 ounce) cans no-bean chili

    Recipe



    Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with cooking spray.
    Cook lasagna noodles according to package directions; drain.
    Meanwhile, in a medium bowl, combine ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
    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.
    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.

 

 

 

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