Chili Mini Lasagna

Name: Chili Mini Lasagna
Ingredients: 1 pound ground round; 1 tablespoon chili powder; 1 (15-oz.) can white kidney beans, rinsed and drained; 1 large egg, lightly beaten; 1 (15-oz.) container ricotta cheese; 3 1/4 cups roasted tomato salsa (we tested with Ariba); 6 oven-ready lasagna noodles; 3 cups (12 oz.) shredded Cheddar-Jack cheese; Sour cream (optional)

9 ingredients

1 steps

Ingredients

1 pound ground round
1 tablespoon chili powder
1 (15-oz.) can white kidney beans, rinsed and drained
1 large egg, lightly beaten
1 (15-oz.) container ricotta cheese
3 1/4 cups roasted tomato salsa (we tested with Ariba)
6 oven-ready lasagna noodles
3 cups (12 oz.) shredded Cheddar-Jack cheese
Sour cream (optional)

Directions

1

["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