CHILI LASAGNA

      Title: CHILI LASAGNA
  Categories: Chili, Main dish, Pasta, Vegetarian
       Yield: 4 Servings
  
      12 oz Pasta sheet
       8 oz Mushrooms; sliced thin
       1 md Sweet onion; sliced thin
       1 md Red pepper; sliced thin
       8 oz Fresh spinach or broccoli; c
       1 oz Dried tomatoes
      16 oz Chili 2000
       8 oz Fromage blanc
       8 oz Asiago cheese; grated
  
   Recipe by: Sarah Heller Preparation Time: 1:30 1. Cut Pasta Sheet in
   2 or 3 pieces, unroll each piece and cut to lengh of baking dish.
   Boil 6 quarts of water in large pot. Cook Pasta Sheets, one at a
   time, for 1 minute each. Remove to a pan of cold water until all
   pieces are cooked. Keep in cold water.
   
   2. In bowl, mix Chili 2000 and Fromage Blanc. In another bowl, combine
   mushrooms, sweet onions and red pepper. Preheat oven to 400 F.
   
   3. Oil or butter a baking dish (approx. 11" x 9" x 2") and cover
   bottom of dish with a Pasta Sheet. Spread a layer of the Chili
   mixture on the Pasta Sheet and top with 1/3 of the vegetable mixture
   and 1/3 of the Asiago Cheese. Repeat with another two layers of Pasta
   Sheets, vegetables and Asiago making sure that Asiago is on top.
   
   4. Bake in 400 F preheated oven for 30 to 40 minutes or until golden
   brown. Remove and let sit 10 minutes before serving.
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