Chili lasagna

• 12 -16 lasagna noodles, uncooked
• 2 12-3 lbs ground beef (or mixture) or 2 12-3 lbs ground turkey (or mixture)
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato sauce
• 1 (8 ounce) can tomato paste
• 1 can diced tomato, drained of most but not all liquid
• 1 large vidalia onion, chopped (white or yellow are also good)
• 1 teaspoon chili powder or 2 crushed red pepper flakes (but not both unless you want REALLY hot chili)
• 12 teaspoon ground cinnamon
• 16 ounces ricotta cheese
• 2 cups finely shredded cheddar cheese

1. Brown the meat with the onion in a large skillet over medium heat, draining excess fat if necessary.
2. Then combine all ingredients except lasagne noodles and cheese in a large stockpot, stir occasionally, and allow to heat thoroughly, at least 1/2 hr.
3. Coat a large casserole dish or baking pan with cooking spray.
4. Start with a thin layer of chili on the bottom, then some ricotta, then a layer of 3 noodles.
5. Keep layering in this order until you run out of chili, noodles, or room in the pan, but make sure the top layer is chili.
6. Top with a layer of shredded cheese and bake at 375 deg for approx 45 mins or until cheese is melted and bubbling.

lasagna noodles, ground beef, tomato sauce, tomato sauce, tomato paste, tomato, vidalia onion, chili powder, ground cinnamon, ricotta cheese, cheddar cheese

Taken from www.food.com/recipe/chili-lasagna-14014 (may not work)