Baking this lasagna in two loaf pans makes for easy transport to holiday get-togethers, covered-dish parties, or to a friend in need. We discovered these oven-ready noodles fit perfectly in loaf pans. Use disposable aluminum pans for no-fuss cleanup.

Recipe by Oxmoor House May 2008

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Recipe Summary

prep:
16 mins
cook:
34 mins
additional:
8 hrs 10 mins
total:
9 hrs
Yield:
2 lasagnas/8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground beef in a large skillet over medium heat, stirring until meat crumbles and is no longer pink; drain and return to pan. Stir in chili powder and kidney beans.

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  • Combine egg and ricotta in a small bowl; set aside.

  • Spread 2 tablespoons salsa in each of 2 lightly greased 9" x 5" loaf pans. Arrange 1 noodle over salsa in each pan. Spoon one-fourth ricotta mixture and one-fourth chili mixture over noodle in each pan; sprinkle each with 1/2 cup cheese. Spread 1/2 cup salsa over cheese in each pan. Repeat layers. Top each pan with another noodle, 1 cup salsa, covering noodle layer completely in each pan. Sprinkle each lasagna with remaining cheese. Cover tightly with aluminum foil, and refrigerate overnight. Bring to room temperature before baking.

  • Bake, covered, at 400° for 25 minutes; uncover and bake 5 more minutes or until lightly browned and bubbly. Let stand 10 minutes before serving. Serve with sour cream, if desired.

Source

Christmas with Southern Living 2008

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