Best Slim Chili Lasagna Recipes

CHILI LASAGNA

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.

SLIM CHILI LASAGNA

Steps:

• In a 2-qt. non- stick saucepan, melt butter over medium heat.
• Add onion, garlic, green pepper and ground turkey.
• Cook, stirring and breaking up meat until brown, about 5 minutes.
• Pour off drippings.
• Stir in chili powder, tomato sauce, sugar and lentils.
• Bring to boiling; reduce heat to low, cover and simmer for about 30 minutes, or until lentils are tender, stirring occasionally to keep mixture from sticking.
• Meanwhile, cook lasagna according to directions on package; drain.
• In medium bowl, beat egg, blend in cottage cheese, mix well.
• Preheat oven to 375*F.
• In a 13x9x2-inch pan, arrange half the noodles, overlapping to fit, spread with half the cheese-egg mixture, half the meat mixture, and half the Mozzarella.
• Repeat layers.
• Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.

CHICKEN CHILI LASAGNA

Steps:

• In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
• In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
• Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
• Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

CHILI LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• Cook the lasagna noodles according to the package directions; drain.
• In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
• Spread 3/4 cup 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 chili.
• Place the 3 remaining noodles over the chili
• Top with the remaining cheese mixture then top with the remaining chili.
• Cover tightly with aluminum foil.
• Bake for 30 minutes
• Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
• Bake for 10 more minutes.
• Remove the oven.
• Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
• OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.