Chili Mini Lasagna

Health score
15%
Chili Mini Lasagna
50 min.
8
529kcal

Suggestions


Are you ready to elevate your mealtime with a delightful twist on a classic favorite? Introducing our Chili Mini Lasagna – a dish that combines the hearty goodness of traditional lasagna with a spicy kick that will tantalize your taste buds. Perfectly portioned for 8 servings, this recipe is not only satisfying but also quick to prepare, taking just 50 minutes from start to finish.

Imagine layers of tender oven-ready lasagna noodles interspersed with a zesty chili mixture featuring savory ground beef and creamy ricotta cheese. Each bite is complemented by the melty richness of Cheddar-Jack cheese and the vibrant flavors of roasted tomato salsa, making it a dish that feels both comforting and exciting.

This Chili Mini Lasagna is versatile enough for lunch or dinner and is sure to impress your family or guests. Just pop it in the oven, let it bake to bubbly perfection, and you’ll have a meal that not only looks beautiful but also delivers on flavor and nutrition. With a balanced caloric profile, it’s a guilt-free indulgence that doesn’t compromise on taste. Serve it with a dollop of sour cream for an extra creamy finish, and watch as everyone comes back for seconds!

Ingredients

  • 15 oz kidney beans white rinsed drained canned
  • 1 tablespoon chili powder 
  • 1 large eggs lightly beaten
  • 1 pound ground round 
  • 12 oz cheddar-jack cheese shredded
  • 6  oven-ready lasagna noodles 
  • 15 oz ricotta cheese 
  • 3.3 cups roasted tomato salsa with ariba

Equipment

  • bowl
  • frying pan
  • oven
  • loaf pan
  • aluminum foil

Directions

  1. 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.
  2. Combine egg and ricotta in a small bowl; set aside.
  3. 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.
  4. 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.
  5. Sprinkle each lasagna with remaining cheese. Cover tightly with aluminum foil, and refrigerate overnight. Bring to room temperature before baking.
  6. Bake, covered, at 400 for 25 minutes; uncover and bake 5 more minutes or until lightly browned and bubbly.
  7. Let stand 10 minutes before serving.
  8. Serve with sour cream, if desired.

Nutrition Facts

Calories529kcal
Protein26.43%
Fat48.12%
Carbs25.45%

Properties

Glycemic Index
18.5
Glycemic Load
9.65
Inflammation Score
-8
Nutrition Score
23.17086961995%

Nutrients percent of daily need

Calories:529.13kcal
26.46%
Fat:28.47g
43.81%
Saturated Fat:15.21g
95.09%
Carbohydrates:33.88g
11.29%
Net Carbohydrates:28.14g
10.23%
Sugar:5.95g
6.61%
Cholesterol:129.74mg
43.25%
Sodium:1215.69mg
52.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.19g
70.38%
Selenium:46.08µg
65.83%
Phosphorus:528.28mg
52.83%
Calcium:473.68mg
47.37%
Zinc:5.85mg
39.02%
Vitamin B12:1.94µg
32.34%
Vitamin A:1499.88IU
30%
Vitamin B2:0.5mg
29.39%
Vitamin B6:0.55mg
27.56%
Manganese:0.5mg
24.92%
Vitamin B3:4.88mg
24.38%
Fiber:5.74g
22.95%
Potassium:756.23mg
21.61%
Magnesium:73.83mg
18.46%
Iron:3.2mg
17.8%
Vitamin E:2.33mg
15.52%
Copper:0.29mg
14.4%
Vitamin B5:1.1mg
11.04%
Folate:43.75µg
10.94%
Vitamin B1:0.16mg
10.68%
Vitamin K:9.77µg
9.31%
Vitamin D:0.54µg
3.62%
Vitamin C:2.44mg
2.96%
Source:My Recipes