Chili Lasagne Recipe

Name: Chili Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 None onions, peeled and diced; 2-3 cloves garlic, peeled and finely chopped; 1 tbsp fresh marjoram or oregano, finely chopped; 1 None red chili, deseeded and finely sliced, reserve some slices for garnish; 1 tbsp tomato paste; 2 - 15 oz cans whole peeled tomatoes; 1 pinch paprika; 3 tbsp butter or margarine; 5 tbsp all-purpose flour; 2 1/2 cups vegetable stock; 3/4 cup heavy cream; 1 pinch granulated sugar; 9 sheets lasagna, cooked al dente; 1 - 15 oz can corn kernels, rinsed and drained; 1 - 15 oz can kidney beans, rinsed and drained; 1/2 lb spring onions, trimmed and chopped; 1 cup Gouda cheese, grated

Servings: persons

2 tbsp olive oil
2 None onions, peeled and diced
2-3 cloves garlic, peeled and finely chopped
1 tbsp fresh marjoram or oregano, finely chopped
1 None red chili, deseeded and finely sliced, reserve some slices for garnish
1 tbsp tomato paste
2 - 15 oz cans whole peeled tomatoes
1 pinch paprika
3 tbsp butter or margarine
5 tbsp all-purpose flour
2 1/2 cups vegetable stock
3/4 cup heavy cream
1 pinch granulated sugar
9 sheets lasagna, cooked al dente
1 - 15 oz can corn kernels, rinsed and drained
1 - 15 oz can kidney beans, rinsed and drained
1/2 lb spring onions, trimmed and chopped
1 cup Gouda cheese, grated

1
For the tomato sauce, heat oil in a pan and saute onions until soft. Add garlic, herbs and chili, saute briefly. Stir in tomato paste and canned tomatoes. Use a spatula to lightly crush tomatoes. Bring to a boil, then simmer for 5 mins. Season with salt, pepper and paprika.
2
For the bechamel sauce, melt butter in a saucepan over medium heat, add the flour to make a roux. Gradually add the stock and cream, stirring constantly. Bring to a boil and season with salt, pepper and sugar.
3
To build the lasagna, preheat the oven to 350u00b0F. Grease a baking dish then spread a little bechamel sauce on the bottom. Arrange 3 lasagna sheets next to each other. Cover with 1/3 of the tomato sauce, corn, kidney beans, spring onions, bechamel sauce, and Gouda. Add another 2 layers, finishing with a topping of Gouda. Bake the lasagna for 50 mins. After about 30 mins of cooking time, cover the lasagne with foil. Remove from oven and garnish with chili and marjoram and serve.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp olive oil, 2 None onions, peeled and diced, 2-3 cloves garlic, peeled and finely chopped, 1 tbsp fresh marjoram or oregano, finely chopped, and more.

Yes, Chili Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Lasagne

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