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.
or canola oil, or any kind of vegetable oil
or to taste, minced or crushed
sweet, sliced thin
sweet red bell peppers
chopped, oil-packed and well drained, or if you use dried ones, soak in the boiling water for about 5 minutes to soften, drain
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.