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Chili Lasagna
May 2, 2020
Equipment
- Deep Baking Dish 13×9
- Stock Pot
Let’s roll up our sleeves and get started!
Ingredients
- 6 cups Thai pepper turkey chili or any leftover chili you have.
- 2.5 cups Cheddar Cheese, grated
- 1 15 oz Ricotta Cheese
- 1 egg
- 1 box Oven Ready Lasagne Gluten Free 10 Ounce by Barilla
Tip: I like to use freshly grated cheddar cheese. You can however use pre-grated.
Instructions
- Preheat oven to 350 degrees
- Mix the egg and ricotta in a mixing bowl; until combined well.
- In the baking pan layer: 1 cup chili, noodles, 1 cup ricotta, 1 cup cheese.
- Repeat until you have 3 layers of each ingredient, or however many layers your pan will allow. (I reserve most chili for the top layer as well as the cheddar cheese.)
- Place in the oven and bake for 30 minutes or until bubbling.
- Turn oven to Broil and wait 2-3 minutes. This ensures you get a toasted, cheesy top crust.
- Remove and let rest for 10 minutes. The lasagna really needs this time to set. Do not be tempted to cut in too early as the ingredients will be runny immediately out of the oven.
Tip: This recipe freezes well consider doubling the recipe.
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