Chili Lasagna

6 to 8 servings.

9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix well.

Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 minutes, then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.

Remove from the oven, sprinkle with the remaining green onion, and let sit for 5 minutes before serving.