Chili Lasagna
Offering: 6 to 8
9 pasta noodles
2 containers (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 mugs (12 ounces) shredded Cheddar cheese, split
3 scallions, very finely cut, split
1 can (8-1/2 ounces) whole-kernel corn, drained pipes
1 egg
1/2 tsp salt
1/2 tsp black pepper
Pre-heat the stove to 350 levels F. Coat a 9 x 13-inch baking recipe with nonstick food preparation spray.
Prepare the pasta noodles according to the plan instructions; drainpipe.
In a tool dish, integrate the ricotta cheese, 2 mugs Cheddar cheese, 2 sliced up scallions, the corn, pepper, salt and also egg; mix well.
Area 3 pasta noodles over the chili. Area 3 noodles over the chili after that leading with the staying cheese blend. Location the 3 staying noodles over the cheese mix after that leading with the staying chili.
Cook for 30 mins after that get rid of the aluminum foil as well as spray the pasta with the continuing to be 1 mug Cheddar cheese. Cook for 10 even more mins. Get rid of from the stove, spray with the staying scallions, as well as allow rest for 5 mins prior to offering.
Area 3 pasta noodles over the chili. Location fifty percent of the ricotta blend uniformly over the noodles after that leading with fifty percent of the staying chili. Location 3 noodles over the chili after that leading with the continuing to be cheese blend. Location the 3 continuing to be noodles over the cheese blend after that leading with the continuing to be chili.