Chili Lasagna Recipe

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Type: Chili Lasagna Free Cooking Recipe – Pasta

Just do it!

Ingredients / Directions
Serving: 6 to 8

9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cup(s)s (12 ounces) shredded Cheddar cheese
divided
3 scallions
thinly sliced
divided
1 can (8-1/2 ounces) whole-kernel corn
drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

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

Meanwhile
in a medium bowl
combine the ricotta cheese
2 cup(s)s Cheddar cheese
2 sliced scallions
the corn
egg
salt and pepper; mix well.

Spread 3/4 cup(s) 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 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup(s) Cheddar cheese. Bake for 10 more minutes. Remove from the oven
sprinkle with the remaining scallions
and let sit for 5 minutes before serving.

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