A Classic Lasagna with a chili flavor.
Homemade Chili Lasagna
- 2 lbs ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 Tbsp olive oil
- 2 15 oz cans tomato sauce
- 1 15 oz can water use the tomato sauce can
- 1 12 oz can tomato paste
- 3 Tablespoons chili powder less if you want a milder taste
- 1 tsp oregano
- 1 tsp basil
- 1 tsp salt
- 1 tsp pepper
- 24 oz mozzarella cheese grated
- 16 oz cottage cheese or ricotta cheese
- ½ cup grated Parmesan cheese
- 1 16 oz box lasagna pasta
Preheat oven to 350°F.
In a large pan, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
Add ground beef and cook until completely browned, drain fat. Return to pan.
Add tomato sauce, tomato paste, chili powder, water, oregano, basil, salt and pepper.
Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
Cook pasta according to package directions for, rinse and set aside.
Lightly spray a 14 x 11½ x 2¼ baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
Add lasagna noodles (approximately 5, they will overlap onto each other).
Next, spoon half of the cottage cheese on top of pasta and spread over pasta.
Spoon ⅓ meat mixture on top of cottage cheese.
Sprinkle with half the Parmesan cheese.
Next add ⅓ of the mozzarella cheese.
Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.
Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.
Cover with foil and cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.
Serve with salad and garlic bread.