Ingredients:
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 oz.) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation:
Preheat the oven to 350°F.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to package directions
and drain. In a medium bowl, combine the ricotta cheese,
2 cups Cheddar cheese, 2 sliced scallions, the corn, egg,
salt, and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili. Pour half of the
ricotta mixture evenly over the noodles then top with half
of the remaining chili. Place another 3 noodles over the
chili then top with the remaining cheese mixture. Place the
3 remaining noodles over the cheese mixture then top with
the remaining chili.
Cover tightly with aluminum foil. Bake for 30 minutes then
remove foil and sprinkle the lasagna with the remaining
1 cup Cheddar cheese. Bake 10 more minutes. Remove
from the oven, sprinkle with the remaining scallions, and
let sit for 5 minutes before serving.