Slim Chili Lasagna Recipes

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CHILI LASAGNA



Chili Lasagna image

Chili lasagna combines the zesty flavors of chili along with the cheesy layered kid-favorite lasagna. Developed with the busy mom in mind, this recipe uses oven-ready noodles, canned chili beans for extra flavor, along with peppers and tomatoes to sneak in extra veggies without the kids realizing it. A great way to use leftover chili!

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Dinner

Number Of Ingredients 11

olive oil
1 medium onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1 pound ground turkey (✅)
2 packets chili seasoning (✅)
1 1/2 cups sour cream (or Greek yogurt)
2 (15) ounce mild chili beans (✅)
15 ounce fire-roasted canned diced tomatoes, drained (✅)
8 ounces oven-ready gluten-free lasagna noodles (or boiled gluten-free lasagna noodles)
2 cups shredded sharp cheddar cheese (✅)

Steps:

  • Preheat the oven. Preheat the oven to 350°F.
  • ⭐️Saute onion and peppers then cook the ground turkey. Add a drizzle of olive oil to the skillet over medium-high heat. Add the onions and peppers and cook until softened, about 3-4 minutes. Add the garlic and the ground turkey. Cook until the turkey is no longer pink.
  • Season the sour cream. While the turkey is cooking, place the sour cream into a medium-sized bowl. Stir in one packet of chili seasoning. Set aside.
  • ⭐️Add the chili beans, tomatoes, and seasoning. To the ground turkey, add the chili beans, tomatoes, and the remaining packet of chili seasoning.
  • ⭐️Assemble Add 1/3 of the meat mixture to the bottom of the baking pan. Add a layer of lasagna noodles (I used 5 per layer). Next add 1/2 of the sour cream mixture. Top with another layer of meat, noodles, and sour cream. Top the sour cream with the remaining meat then add the cheese. Cover with tin foil.
  • ⭐️Bake. Bake for 20 minutes. Uncover and bake an additional 10 minutes or until the cheese is melted and starting to brown. Let sit for 5-10 minutes, then serve.

Nutrition Facts : Calories 343 kcal, Carbohydrate 17 g, Protein 25 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 83 mg, Sodium 759 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SKINNY LASAGNA



Skinny Lasagna image

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 12

Number Of Ingredients 10

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
  • Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
  • Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

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.

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.

SLIM CHILI LASAGNA



Slim Chili Lasagna image

Make and share this Slim Chili Lasagna recipe from Food.com.

Provided by kellychris

Categories     Pork

Time 1h45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 small onion, finely chopped
1 small garlic clove, minced
1 small green pepper, diced (1/4-1/2 cup)
1 lb ground turkey
2 teaspoons chili powder (to taste)
3 cups tomato sauce
1 teaspoon sugar
1/4 cup lentils, picked over, washed and drained
1/2 lb lasagna noodle
1 egg
1 (16 ounce) container low fat cottage cheese
1 (8 ounce) package part-skim mozzarella cheese (or grate this amount if bought as a block)

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.

SIMPLY LASAGNA



Simply Lasagna image

Flavorful enough for a celebration but easy enough for the everyday.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 1h35m

Yield 12

Number Of Ingredients 9

1 pound ground beef
2 ½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
½ cup KRAFT Grated Parmesan Cheese, divided
¼ cup chopped fresh parsley
1 egg, beaten
1 (24 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
  • Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 27.2 g, Cholesterol 72.4 mg, Fat 15.8 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 550.5 mg, Sugar 5.8 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.

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

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.

EASY LAZY LASAGNA



Easy Lazy Lasagna image

This incorporates all the flavors of lasagna, but it's easier because the ingredients are simply mixed together and baked.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 10

1 cup wide egg noodles
½ pound ground beef
4 ounces bulk Italian sausage
1 ½ cups marinara sauce
½ cup cottage cheese
⅓ cup grated Parmesan cheese, divided
¼ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
½ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
  • Bake in the preheated oven until cheese is golden brown, about 25 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 22.1 g, Cholesterol 74.7 mg, Fat 22.4 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 9.4 g, Sodium 1068.1 mg, Sugar 9 g

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METHOD FOR THE SMOKY CHIPOTLE RED CHILI – In a small sauce pan, add a small amount of the Chili Rock’n Bloody Mary Mixer, Ground Smoked Paprika, Ground Chipotle, & Ground Chili Powder,and mix thoroughly. Place the steaks in the mix, and cover surfaces completely and allow to marinate for about 10 minutes while prepping other aspects. Once marinated, place …
From grillagrills.com


SKINNY SPINACH LASAGNA RECIPE - PINCH OF YUM
2014-03-17 Instructions. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine.
From pinchofyum.com


LEFTOVER MEXICAN CHILI LASAGNA - DISH OFF THE BLOCK
Preheat oven to 375 degrees. Spread about ½ cup of the leftover chili in the bottom of a 9” x 13” baking dish. Place 2 tortillas, slightly overlapping, to cover the bottom of the pan (or several smaller tortillas to cover). Spread about 3 cups of chili over the top of the tortillas followed by ⅓ of the chopped onions, and half of the ...
From dishofftheblock.com


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