Chili Rocks Chunky 'Nati Chili Lasagna - News, Weather & Sports

Chili Rocks Chunky 'Nati Chili Lasagna


Makes: 9"x13" tray  Serves: 6  Prep Time: 1 hr.  Cook Time: 45 min.


2 quarts Chunky ‘Nati Chili or your favorite chili (But of course, CHILI ROCKS is the best!)

Heat the chili and allow to simmer until ready to start layering process.


  • 24 oz. 1% milk fat cottage cheese             
  • 8 oz. shredded Queso Blanco cheese
  • 8 ounces cream cheese
  • 1 cup Parmesan cheese               
  • 4 ounces nacho cheese
  • 2 tbsp. Parsley                  
  • ½ tsp. pepper                   
  • 3 egg whites

Combine of the ingredients above except nacho cheese, and stir thoroughly. 

Let stand until ready to prep layers, then stir thoroughly once more.

After applying the first layer of cheese sauce, then stir in nacho cheese for the 2nd cheese sauce layer.


  • 7 slices of extra sharp cheddar cheese for the 1st layer of cheese
  • 8 ounces of shredded Cheddar Jack cheese                        
  • 8 ounces of shredded Queso Blanco cheese
  • (Mix the two shredded cheeses together, and apply about 8 ounces to the second cheese layer.)
  • About 4 ounces of the shredded cheeses to be sprinkled over the top meat sauce layer before baking, and the remaining 4 ounces save to sprinkle on the buttered garlic bread.)

NOODLE LAYER:  10 Lasagna Noodles

  • Lightly spray one 9"x13" trays, and top with a layer of noodles, a layer of cheese sauce, a layer of extra sharp cheddar, and a layer of Chunky ‘Nati Chili. 
  • Then top with a layer of noodles, a layer of cheese sauce including the nacho cheese, a layer of the shredded cheddar jack & queso blanco, and a layer of meat sauce. 
  • Then sprinkle top surface with remaining Cheddar Jack & Queso Blanco cheeses.
  • Bake for 45 minutes, and then remove from oven, and let stand for 5-10 minutes before slicing and serving!
  • Serve with buttered garlic bread topped with shredded Cheddar Jack & Queso Blanco
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