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Meaty Chili Lasagna

 Meaty Chili Lasagna
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.
12 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

  • 12 uncooked lasagna noodles
  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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 the beef, onion, peppers and chili powder. Add garlic;
  • cook 1 minute longer. 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

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Meaty Chili Lasagna (continued)

Directions (continued)

  • longer or until cheese is melted. Let stand for 15 minutes before
  • cutting. Yield: 12 servings.
Nutritional 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.