Chili Lasagna - cooking recipe

Ingredients

9 lasagna noodles (from 16oz pkg)
1 lb lean ground chuck
1 onion, chopped
1 green pepper, chopped
1 teaspoon ground cumin, divided
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 (10 ounce) cans enchilada sauce, divided
1 egg
2 (15 ounce) containers ricotta cheese
1 cup shredded monterey jack and cheddar cheese blend

Preparation

Cook noodles according to pkg directions, drain.
Preheat oven to 350.
Crumble beef into nonstick skillet.
Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
Cook, stirring until beef is browned; drain
Stir in 3/4 cup enchilada sauce; remove from heat
In bowl lightly beat egg.
Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
Spread 1/2 cup enchilada sauce in 13X9 baking dish.
Arrange 3 noodles over sauce.
Spread with cheese mixture.
Top with 3 noodles.
Spread with beef mixture.
Top with remaining noodles.
Spread with remaining enchilada sauce.
Cover with foil, bake 45 minutes.
Remove foil.
Sprinkle with remaining shredded cheese.
Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
Let stand 10 minutes before serving.
To Freeze: Flash freeze uncooked, wrap and label.
To Reheat: Defrost overnight, and cook per directions.