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Quick Chili Lasagna

Prep Time:

30 mins.

Cook Time:

75 mins.


4-6 servings


  • 1 box Wick Fowler's Chili 2-Alarm Chili Kit
  • 2 pounds ground beef
  • 1 (8-ounce) can tomato sauce
  • 2 cups beef stock or water
  • Nonstick cooking spray
  • 1 (16-ounce) container ricotta cheese
  • 1 egg, beaten
  • 2 cups shredded mozzarella cheese
  • 1 cup parmesan cheese, grated
  • Salt and pepper to taste
  • 12 no-boil lasagna noodles


  1. Prepare chili according to package directions, omitting the masa. Spray a 9-by-13-inch baking dish with nonstick spray.
  2. Combine ricotta, egg, half of the mozzarella, and half of the parmesan cheese, salt and pepper and mix well.
  3. Spread about 1 cup of chili in bottom dish. Put 3 noodles on top. Spread a couple of tablespoons worth of ricotta mixture on each noodle. repeat with the layers 3 more times. Top lasagna with the remaining mozzarella and parmesan. Spray underside of a piece of foil with nonstick spray, and then cover the baking dish.
  4. Bake about 25 minutes, until chili is bubbling and cheese is melted.
  5. Uncover and bake about 20 minutes more, until lightly browned.
  6. Let lasagna rest 15 minutes before serving.

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