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!!!
Provided by Boca Pat
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 523.1, Fat 31.2, SaturatedFat 16.4, Cholesterol 134, Sodium 904.8, Carbohydrate 28.4, Fiber 1.9, Sugar 2.6, Protein 31.1
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