Chili Lasagna
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta sheet
|
* |
| 7.5 | ml |
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 |
|
| 231.2 | ml/g |
mushrooms
sliced thin |
|
| 1 | medium |
sweet red bell peppers
sliced thin |
|
| 231.2 | ml/g |
spinach
or broccoli |
|
| 28.9 | ml/g |
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 |
|
| 462.4 | ml/g |
chili, canned
|
|
| 231.2 | ml/g |
fromage blanc
|
* |
| 231.2 | ml/g |
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.
