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


Recipe Summary

16 mins
34 mins
8 hrs 10 mins
9 hrs
2 lasagnas/8 servings


Ingredient Checklist


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.

  • 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.


Christmas with Southern Living 2008