Chicken Chili Lasagna
Combine the best of comfort food and bold Tex-Mex flavors with this irresistible Chicken Chili Lasagna. This hearty dish layers tender lasagna noodles with a zesty chicken chili made from a rich blend of ground chicken, fire-roasted tomatoes, kidney and black beans, and aromatic spices like cumin, chili powder, and smoked paprika. Creamy ricotta, melty mozzarella, and Parmesan cheeses add a luscious touch, while a golden, bubbly top ensures every bite is indulgently satisfying. Perfect for feeding a crowd, this easy-to-make casserole is a fusion of family-favorite recipes with a spicy twist. Serve it fresh from the oven, garnished with cilantro for a vibrant finish, and watch it disappear at your next dinner gathering.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium bell peppers (red or green), diced
- 3 pieces garlic cloves, minced
- 1 pound ground chicken
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground chicken to the skillet, breaking it into small pieces with a wooden spoon. Cook until no longer pink, about 5-7 minutes.
Stir in the canned diced tomatoes, tomato paste, kidney beans, and black beans. Add the cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld. Remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg until well combined.
Spread 1 cup of the chicken chili mixture over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles on top of the sauce, overlapping slightly. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the chicken chili mixture. Repeat the layers twice more, ending with the chicken chili mixture on top.
Sprinkle the remaining 2 cups of shredded mozzarella cheese over the top of the lasagna.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 631 mg | 49% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
