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Chili Lasagna

 
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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

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

12 ounces pasta sheet
*
½ tablespoon olive oil
or canola oil, or any kind of vegetable oil
2 cloves garlic
or to taste, minced or crushed
1 medium onions
sweet, sliced thin
8 ounces mushrooms
sliced thin
1 medium sweet red bell peppers
sliced thin
8 ounces spinach
or broccoli
1 ounce sundried tomatoes
chopped, oil-packed and well drained, or if you use dried ones, soak in the boiling water for about 5 minutes to soften, drain
16 ounces chili, canned
8 ounces fromage blanc
*
8 ounces asiago cheese
grated

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 40453% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 1380mg 57%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 29%
Sugars g
Protein 53g
Vitamin A 43% Vitamin C 77%
Calcium 68% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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