Chili Lasagna

Recipe by Boca Pat
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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