Chilli Lasagne Recipes

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CHILI LASAGNA



Chili Lasagna image

Recipe is from "Mr. Food" Art Ginsburg....I did a search for Chili Lasagne and came up with 1,864....none had this name but I can't guarantee its not posted under another name.

Provided by Sandylee

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

9 lasagna noodles
2 (15 ounce) cans chili without beans
15 ounces ricotta cheese
3 cups cheddar cheese, shredded
3 scallions, thinly sliced
1 (8 1/2 ounce) can whole kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

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.

CHILI LASAGNA



Chili Lasagna image

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

9 lasagna noodles (from 16oz pkg)
1 lb lean ground chuck
1 onion, chopped
1 green pepper, chopped
1 teaspoon ground cumin, divided
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 (10 ounce) cans enchilada sauce, divided
1 egg
2 (15 ounce) containers ricotta cheese
1 cup shredded monterey jack and cheddar cheese blend

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

CHILLI LASAGNE



Chilli Lasagne image

give a mexican kick to your italian meal !!!

Provided by pagey81

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Chop the onions and peppers and fry with the olive oil. Once soft add the mince and fry until brown. Drain off excess fat if required.
  • Add to the mince the tomoatoes, kidney beans, oxo cubes, garlic, tomatoe puree, worchestershire sauce, salt, celery salt, chillies, cumin and slowly bring to the boil, stiring every few minutes.
  • Drop the heat and simmer for at least 20 minutes, the longer you simmer for the thicker the sauce will become, stirring every few minutes. Taste the mixture and decide if you would like to add more seasoning. Then remove from the heat. Preheat the oven to 180C.
  • Prepare the cheese sauce.
  • Using a large and deep lasagne bowl layer the bottom with lasagne sheets, spoon on half the mince mixture to cover the sheets, then pour a thin layer of the cheese sauce.
  • Add another layer of lasagne sheets, then the remainder of the mince mixture and another thin layer of cheese sauce.
  • Add a top layer of lasagne sheets and cover with the remainder of the cheese sauce. Cover then with a full layer of grated cheese then spread the jalapenos across the top.
  • Place into the pre heated over for approximately 40 minutes or until the cheese starts to turn golden brown.

MEATY CHILI LASAGNA



Meaty Chili Lasagna image

My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

12 uncooked lasagna noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, seeded and chopped
1 to 2 tablespoons chili powder
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen corn
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups shredded cheddar cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

MAKE-AHEAD CHILI & CHEESE LASAGNA



Make-Ahead Chili & Cheese Lasagna image

Throw together a Make-Ahead Chili and Cheese Lasagna with this recipe from My Food and Family. This delicious yet simple dish is heaven for chili-lovers.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 9 servings

Number Of Ingredients 12

1 lb. lean ground beef
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3/4 cup TACO BELL® Thick & Chunky Salsa
1/4 cup water
1 can (15.5 oz.) black beans, rinsed
1 green pepper, finely chopped
1 Tbsp. chili powder
2 tsp. ground cumin
9 lasagna noodles, cooked
1-1/2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
  • Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
  • Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

LISA'S LASAGNE



Lisa's Lasagne image

A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.

Provided by LISAMICH

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h30m

Yield 4

Number Of Ingredients 20

2 tablespoons olive oil
3 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 sliced zucchini
8 chopped tomatoes
3 tablespoons tomato paste
4 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons butter
1 ½ tablespoons all-purpose flour
3 cups milk
1 cup shredded Cheddar cheese
⅛ teaspoon freshly ground nutmeg
salt and pepper to taste
12 spinach lasagna noodles

Steps:

  • Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
  • Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
  • While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
  • Soak the lasagna noodles in water for 30 seconds.
  • Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
  • Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

Nutrition Facts : Calories 764.5 calories, Carbohydrate 103.9 g, Cholesterol 59.6 mg, Fat 28.7 g, Fiber 13.8 g, Protein 30.4 g, SaturatedFat 13.5 g, Sodium 334.3 mg, Sugar 30.8 g

CHICKEN CHILI LASAGNA



Chicken Chili Lasagna image

This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers since I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 ounces cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6 inches), halved

Steps:

  • In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large 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 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken 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.

Nutrition Facts : Calories 386 calories, Fat 24g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 688mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

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Top Asked Questions

What is the best way to make chili lasagna?
To assemble the lasagna layer the chili, ricotta and lasagna noodles and top with cheddar cheese. Onions and beans can be added to each layer. Bake at 375 degrees for 45 minutes and let rest for an additional 10 to 15 minutes. For in depth assembly and cooking instructions, visit skylinechili.com/recipes/.
How to cook lasagna in the oven?
Preheat the oven to 180C. Prepare the cheese sauce. Using a large and deep lasagne bowl layer the bottom with lasagne sheets, spoon on half the mince mixture to cover the sheets, then pour a thin layer of the cheese sauce. Add another layer of lasagne sheets, then the remainder of the mince mixture and another thin layer of cheese sauce.
How do you make lasagne sheets with cheese sauce?
Prepare the cheese sauce. Using a large and deep lasagne bowl layer the bottom with lasagne sheets, spoon on half the mince mixture to cover the sheets, then pour a thin layer of the cheese sauce. Add another layer of lasagne sheets, then the remainder of the mince mixture and another thin layer of cheese sauce.
How to cook chicken lasagna with salsa verde sauce?
Preparation Preheat oven to 375º F. Combine chicken, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder. Spread 1/3 cup chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.

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