One of the recipes we found to use up the homemade leftover chili, it came out amazingly good, nice and crispy on top, very cheesy; the chili and other several kinds of sauteed fresh vegetables were delicious mixture, which gave the lasagna huge amount of flavor.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsIngredients
chopped, oil-packed and well drained, or if you use dried ones, soak in the boiling water for about 5 minutes to soften, drain
Directions
Cut Pasta Sheet in 2 or 3 pieces, unroll each piece and cut to lengh of baking dish .
Boil 6 quarts of water in large pot.
Cook Pasta Sheets, one at a time, for 1 minute each.
Remove to a pan of cold water until all pieces are cooked.
Keep in cold water.
In bowl, mix Chili and Fromage Blanc, and set aside.
Preheat oven to 400℉ (200℃).
Oil or butter a baking dish (approx. 11 x 9 x 2 inches) and cover bottom of dish with a Pasta Sheet.
Heat oil in a large nonstick skillet on medium-high heat.
Add garlic and onions, cook and stir often, until onions are soft, about 3 minutes.
Stir in mushrooms, cook until most of the liquid from mushroom evaporates, another 5 to 6 minutes or more.
Stir in bell pepper, cook until soft but still crispy, 1 to 2 minutes.
Add spinach or broccoli, stirring and cook until spinach is almost welted or broccoli becomes tender, about 1 minute for spinach, about 2 minutes for broccoli.
Stir in the sun-dired tomatoes and cook 1 to 2 minutes.
Season with salt and pepper, remove from the heat.
To assemble the lasagna:
Spread a layer of the Chili mixture on the Pasta Sheet and top with ⅓ of the vegetable mixture and ⅓ of the Asiago Cheese.
Repeat with another two layers of Pasta Sheets, vegetables and Asiago making sure that Asiago is on top.
Bake in 400℉ (200℃) preheated oven for 30 to 40 minutes or until golden brown.
Remove and let sit 10 minutes before serving.
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