Anyone have any awesome homemade lasanga and chili receipes?!

Ok, this one is super easy and once you've made it you'll see that you can change around most of the amounts of the ingredients according to your preferences and it'll still taste great.

1lb ground beef
1lb Italian sausage
1 small can green chiles or your favorite pepper(diced)
1 medium onion (diced)
2-3 cloves of garlic -or- 1 tablespoon minced jar garlic
1 large can diced tomato
1 small can tomato paste
1 cup water
1 can light red kidney beans (drained)
1 can dark red kidney beans (drained)
2 cans pinto beans (drained)
3 tablespoons chili powder
1 teaspoon salt
black pepper

Brown and drain the meat. Saute the onion, pepper, and garlic in a tablespoon or butter or oil until soft. Put all of the ingredients in a large pot and simmer over medium-low heat for at least 30 minutes but up to several hours. Serve with grated cheese, sour cream, and bread or crackers.

You can use whatever variety of pepper you like and you can mess around with the amount and kinds of the meat and beans.

Nonna's lasagna

Not really my grandmother's, but it sounds authentic ;)

To being, bring a pot of water to the boil

You can make the sauce ahead of time … and the whole thing freezes beautifully.

Ingredients

For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese

For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper

For the noodles:
1/2 teaspoon salt
1 package [16 ounces] dried lasagna

For assembly:
3 tablespoons grated Parmesan cheese
1/4 cup shredded mozzarella

Method
For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Meanwhile, for the ricotta filling, break up the ricotta into small pieces in a large bowl; mix in the beaten eggs, mozzarella, parsley, Parmesan, lemon zest, juice, salt, sugar, cinnamon and pepper to taste, stirring until smooth [do not overmix]. Taste; add additional salt, sugar and/or lemon, if desired.

Heat oven to 350°

Add a big handful of salt to the boiling pot of water. Add the noodles and cook for 5 minutes. Remove noodles with tongs to a baking pan or rimmed baking sheet, keeping them flat; add a bit of the cooking water to keep pasta from sticking and keep them supple

FOR ASSEMBLY:

Pour one-fourth of the sauce on the bottom of a 13 x 9 inch buttered baking dish. Sprinkle with 1 tablespoon of the Parmesan; cover completely with one-third of the noodles [overlapping is fine]. Add another one-fourth of the sauce; add half of the ricotta mixture. Add 1 tablespoon of the Parmesan; top with 2 tablespoons of the mozzarella. Cover with one-third of the noodles. Add another one-fourth of the sauce; top with remaining ricotta mixture, remaining 1 tablespoon of the Parmesan and remaining 2 tablespoons of the mozzarella. Cover with remaining third of the noodles. Cover with remaining sauce. [You may have leftover noodles].

Cover pan with foil; bake 30 minutes; uncover. Bake until top is bubbly, about 15 minutes. Set aside to rest 25 minutes before cutting.