Chili Lasagna
Indulge in the ultimate comfort food fusion with this hearty and flavorful Chili Lasagna recipe! Combining the bold spices of a classic chili with the layered decadence of lasagna, this dish is a family-friendly dinner idea that's perfect for satisfying hearty appetites. Layers of tender lasagna noodles, a robust chili featuring ground beef, pork, kidney beans, and aromatic spices, and a creamy ricotta cheese mixture are topped with a gooey blend of melted mozzarella and cheddar cheeses. A sprinkle of fresh parsley adds a touch of brightness to this baked masterpiece. With a prep time of just 20 minutes and a bubbling finish in the oven, this chili-inspired lasagna is guaranteed to become your new favorite comfort dish. Perfect for weeknight dinners or casual gatherings, it's a sinfully delicious twist on two beloved classics.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 28 ounces canned diced tomatoes
- 15 ounces (drained and rinsed) canned kidney beans
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons (chopped, optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef and ground pork until fully browned, breaking it up with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes or until softened and fragrant.
Stir in the canned diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and black pepper. Simmer the chili mixture for 10-15 minutes, stirring occasionally. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and half of the chopped parsley (if using). Mix until smooth.
Spread a thin layer of the chili mixture over the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the chili. Top with 1/3 of the remaining chili mixture, 1/3 of the ricotta mixture, and 1/3 of the shredded mozzarella and cheddar cheese. Repeat these layers two more times, finishing with a final layer of shredded cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Let the chili lasagna cool for at least 10 minutes before slicing and serving. Garnish with the remaining parsley, if desired.
Nutrition Facts
Calories |
6889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.2 g | 382% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 7883 mg | 343% | |
| Total Carbohydrate | 688.8 g | 250% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 59.3 g | ||
| Protein | 394.8 g | 790% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4665 mg | 359% | |
| Iron | 57.5 mg | 319% | |
| Potassium | 6520 mg | 139% | |
*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.
