Chili lasagna
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pasta sheet |
| 8 | ounces | Mushrooms; sliced thin |
| 1 | medium | Sweet onion; sliced thin |
| 1 | medium | Red pepper; sliced thin |
| 8 | ounces | Fresh spinach or broccoli; c |
| 1 | ounce | Dried tomatoes |
| 16 | ounces | Chili 2000 |
| 8 | ounces | Fromage blanc |
| 8 | ounces | Asiago cheese; grated |
Directions
Recipe by: Sarah Heller Preparation Time: 1:30 1. 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.
2. In bowl, mix Chili 2000 and Fromage Blanc. In another bowl, combine mushrooms, sweet onions and red pepper. Preheat oven to 400 F.
3. Oil or butter a baking dish (approx. 11" x 9" x 2") and cover bottom of dish with a Pasta Sheet. 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.
4. Bake in 400 F preheated oven for 30 to 40 minutes or until golden brown. Remove and let sit 10 minutes before serving.