Chili Lasagna

"This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!"
 
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photo by  Pamela photo by  Pamela
photo by Pamela
photo by k2oneal photo by k2oneal
Ready In:
1hr 20mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Cook noodles according to pkg directions, drain.
  • Preheat oven to 350.
  • Crumble beef into nonstick skillet.
  • Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
  • Cook, stirring until beef is browned; drain
  • Stir in 3/4 cup enchilada sauce; remove from heat
  • In bowl lightly beat egg.
  • Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
  • Spread 1/2 cup enchilada sauce in 13X9 baking dish.
  • Arrange 3 noodles over sauce.
  • Spread with cheese mixture.
  • Top with 3 noodles.
  • Spread with beef mixture.
  • Top with remaining noodles.
  • Spread with remaining enchilada sauce.
  • Cover with foil, bake 45 minutes.
  • Remove foil.
  • Sprinkle with remaining shredded cheese.
  • Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
  • Let stand 10 minutes before serving.
  • To Freeze: Flash freeze uncooked, wrap and label.
  • To Reheat: Defrost overnight, and cook per directions.

Questions & Replies

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Reviews

  1. Chef Nonie39
    We didn't really care for this. It should of been hotter when you see what kind of ingredients where in it. I won't be making this again.
     
  2. LUVMY2BOYS
    This was pretty good-nice change from regular lasagna :-)
     
  3. gwynn
    We thought this was good. Just a little different. Thanks for posting.
     
  4. jovigirl
    Yummy! I love chili, I love lasagna, and this is an incredible mix of the two! DH had 3 helpings! I love the flavors and its so easy to put together. The only change I made was that I didn't have montery jack cheese so I mixed cheddar and mozzarella that I had on hand and it was just plain delicious. Thanks for a new family favorite!
     
  5. becky watkins
    Just by reading this recipe, I could tell it would be good. I use to make an enchilada casserole that was very similar, but called for chili-beef soup. It is hard to find that soup, so I haven't made it in a long time. This is very close to it. You can even use the pkg. enchilada sauce mix, use 2 of them and just add a little water. Very good!!
     
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Tweaks

  1.  Pamela
    This was a nice change form the usual lasagne. I made this during my once a month cooking blitz and baked it for almost two hours from frozen today. I used recipe#42094 for the enchilada sauce and also used 12 lasagne noodles instead of only 9~the noodles are my favourite part :) I served this with a caesar salad and we had a great meal! Thanks for posting.
     

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