Accompanied story, “This Tops Everything!” published 7-25-2013
8 uncooked lasagna noodles
3 cups thick chili
1 can tomato sauce (8-ounce can)
1 very ripe avocado, peeled, mashed
1 cup ricotta or cottage cheese
1 egg, beaten
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon onion salt
8 ounces (2 cups) shredded Monterey Jack cheese
Cook lasagna to desired doneness as directed on package. Drain. Keep warm.
Meanwhile, in a medium saucepan, combine chili mixture and tomato sauce.
Cook over medium heat until thoroughly heated. In a medium bowl, combine avocado, ricotta cheese, egg, lemon juice, red pepper flakes and onion salt.
Mix well. Reserve 1/2 cup Monterey Jack cheese.
Heat oven to 350 degrees. Lightly grease 8-inch square (1 1/2-quart) baking dish.
Arrange half of noodles in greased dish, overlapping slightly and cutting to fit.
Top with half of the ricotta cheese mixture, 3/4 cup of the Monterey Jack cheese and half of the meat sauce.
Repeat layers.
Bake at 350 degrees for 35-45 minutes or until hot and bubbly.
Top with reserved cheese.
Cover. Let stand 5 to 10 minutes before serving.
Makes 6 servings.
Per serving: 570 calories; 32g fat
