Meaty Chili Lasagna Food

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

MEATY CHILI LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

MAKE-AHEAD CHILI & CHEESE LASAGNA

Steps:

• Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
• Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
• Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

CHILI LASAGNA

Steps:

• Preheat the oven. Preheat the oven to 350°F.
• ⭐️Saute onion and peppers then cook the ground turkey. Add a drizzle of olive oil to the skillet over medium-high heat. Add the onions and peppers and cook until softened, about 3-4 minutes. Add the garlic and the ground turkey. Cook until the turkey is no longer pink.
• Season the sour cream. While the turkey is cooking, place the sour cream into a medium-sized bowl. Stir in one packet of chili seasoning. Set aside.
• ⭐️Add the chili beans, tomatoes, and seasoning. To the ground turkey, add the chili beans, tomatoes, and the remaining packet of chili seasoning.
• ⭐️Assemble Add 1/3 of the meat mixture to the bottom of the baking pan. Add a layer of lasagna noodles (I used 5 per layer). Next add 1/2 of the sour cream mixture. Top with another layer of meat, noodles, and sour cream. Top the sour cream with the remaining meat then add the cheese. Cover with tin foil.
• ⭐️Bake. Bake for 20 minutes. Uncover and bake an additional 10 minutes or until the cheese is melted and starting to brown. Let sit for 5-10 minutes, then serve.

CHILLI LASAGNE

Steps:

• Make the Chili Con Carne first:. Heat up the oil in a large, high-sided pan. Add the onions and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the mince and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute.
• Add in the red wine, bring it to the bubble and simmer for 3 minutes.
• In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
• Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
• Add in the tinned tomatoes and bring to a simmer, stirring a couple of times. Add the chocolate and stir in until the chocolate has melted.
• Leave to simmer gently, half covered for 1 hour. Give it a stir every so often.
• After an hour, add in your kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 20 minutes.
• Your Chilli-con-carne will be ready at this point. So you can take out half, cool and cover it. Then refrigerate or freeze it for another day. The portion that you put away should serve 4 people.
• Now you can start to make your lasagne. Preheat the oven to 200c/400f.
• Start by making the béchamel sauce - In a medium sized sauce pan, add the butter and melt over a medium heat. Once melted and bubbling slightly, add in the flour and whisk it into the butter. This is called a roux. It's important to use a whisk to help prevent lumps in your sauce. Keep gently whisking the roux over the heat for 1 or two minutes. Add in a good splash of milk, turn up the heat and whisk to incorporate. Then keep adding in the milk a good splash at a time, and whisking until all the milk is used up (this normally takes me about 3 or 4 minutes and I add the milk in about 5 splashes). Don't worry if you get a few lumps, keep whisking and they will disappear as the sauce thickens. Keep stirring the sauce with the whisk over the heat until your sauce thickens. Once thickened, add in the salt & pepper, the nutmeg and the half of the cheddar cheese. Stir together and then turn off the heat.
• Now it's time to construct your lasagne. I use 4 individual lasagne dishes, but you can use one larger family sized one (approx. 23cmx18cm) instead. Divide a third of your chilli between the lasagne dishes and flatten it so it covers the base. Then add a layer of lasagne sheet(s). I break my sheets up to make them fit the dish. Next spread a third of your béchamel onto top. Now add another third of the chilli, and place a layer of lasagne sheets on top. Spread on another third of the béchamel , then the remaining chilli, followed by the remaining béchamel. So you have two layers of lasagne and three layers of chilli/béchamel altogether. The lasagne should just reach the top of the dish (you may have a little of the sauce leftover - depending on the size of your dishes.
• Sprinkle on the remaining cheddar and place in the oven. bake for 30 minutes until the cheese is golden and the lasagne is bubbling slightly at the edges. Take out of the oven and leave to rest for 5 minutes before serving.
• Serve with coriander, soured cream, chopped fresh chillies and thinly sliced red onion.

CHILI LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• Cook the lasagna noodles according to the package directions; 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.
• Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
• Place 3 noodles over the chili then top with the remaining chili.
• Place the 3 remaining noodles over the chili
• Top with the remaining cheese mixture then top with the remaining chili.
• Cover tightly with aluminum foil.
• Bake for 30 minutes
• Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
• Bake for 10 more minutes.
• Remove the oven.
• Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
• OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.

SLIM CHILI LASAGNA

Steps:

• In a 2-qt. non- stick saucepan, melt butter over medium heat.
• Add onion, garlic, green pepper and ground turkey.
• Cook, stirring and breaking up meat until brown, about 5 minutes.
• Pour off drippings.
• Stir in chili powder, tomato sauce, sugar and lentils.
• Bring to boiling; reduce heat to low, cover and simmer for about 30 minutes, or until lentils are tender, stirring occasionally to keep mixture from sticking.
• Meanwhile, cook lasagna according to directions on package; drain.
• In medium bowl, beat egg, blend in cottage cheese, mix well.
• Preheat oven to 375*F.
• In a 13x9x2-inch pan, arrange half the noodles, overlapping to fit, spread with half the cheese-egg mixture, half the meat mixture, and half the Mozzarella.
• Repeat layers.
• Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.

COWBOY CHILI LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.
• Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.
• Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.
• Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.
• Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
• Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.
• Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
• Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
• While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
• When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
• Serve with assorted toppings.

MEATY LASAGNA RECIPE WITH CHORIZO

Steps:

• Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
• Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
• Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
• To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
• Preheat oven to 180°C (350°F).
• Mix the ricotta and the shaved Parmesan cheese in a bowl.
• Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
• Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
• Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
• Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.