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Meaty Chili Lasagna Recipe

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My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.

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12 Servings
Prep: 20 min. Bake: 45 min. + standing

Ingredients

12 uncooked lasagna noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, seeded and chopped
1 to 2 tablespoons chili powder
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen corn
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups (16 ounces) shredded cheddar cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, onion, peppers, chili powder and garlic over medium heat until meat is no longer pink; 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 13-in. x 9-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. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 405 calories, 21 g fat (12 g saturated fat), 82 mg cholesterol, 597 mg sodium, 29 g carbohydrate, 3 g fiber, 25 g protein.

Meaty Chili Lasagna published in Country Woman May/June 2001, p29

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