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)
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
342
kcal
17% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).