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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 9 |
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I created this when I was single and living on my own. I wanted something just a little different than ordinary lasagna. It makes a fairly large pan of lasagna, so I also discovered that it's great for freezing individual servings. Ingredients:
12 -16 lasagna noodles, uncooked |
2 1/2-3 lbs ground beef (or mixture) or 2 1/2-3 lbs ground turkey (or mixture) |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato sauce |
1 (8 ounce) can tomato paste |
1 can diced tomato, drained of most but not all liquid |
1 large vidalia onion, chopped (white or yellow are also good) |
1 teaspoon chili powder or 2 crushed red pepper flakes (but not both unless you want really hot chili) |
1/2 teaspoon ground cinnamon |
16 ounces ricotta cheese |
2 cups finely shredded cheddar cheese |
Directions:
1. Brown the meat with the onion in a large skillet over medium heat, draining excess fat if necessary.
2. Then combine all ingredients except lasagne noodles and cheese in a large stockpot, stir occasionally, and allow to heat thoroughly, at least 1/2 hr.
3. Coat a large casserole dish or baking pan with cooking spray.
4. Start with a thin layer of chili on the bottom, then some ricotta, then a layer of 3 noodles.
5. Keep layering in this order until you run out of chili, noodles, or room in the pan, but make sure the top layer is chili.
6. Top with a layer of shredded cheese and bake at 375 deg for approx 45 mins or until cheese is melted and bubbling.
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