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Title: Chili Lasagna
Yield: 4 Servings

Ingredients

     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

Instructions

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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