Chipotle Chili Lasagna
Spice up your dinner table with this bold and flavorful Chipotle Chili Lasagna, a mouthwatering fusion of classic Italian comfort food and zesty Tex-Mex flair. Layers of tender lasagna noodles are infused with the smoky heat of finely chopped chipotle peppers in adobo sauce, paired perfectly with a hearty ground beef chili loaded with black beans, sweet corn, and a medley of robust spices like cumin and chili powder. Creamy ricotta, melty mozzarella, and sharp cheddar cheeses create a luscious, gooey finish, while a sprinkle of fresh cilantro adds a burst of freshness to every bite. This crowd-pleasing recipe, baked to golden perfection, is ready in just over an hour and makes for an unforgettable dinner that’s both comforting and adventurous. Perfect for family meals or entertaining, it’s a delicious twist that will satisfy cravings for both lasagna and chili in one spectacular dish!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 14.5 ounces Canned diced tomatoes
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, frozen or canned and drained
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Cheddar cheese, shredded
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set them aside on a flat surface to avoid sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Chop the chipotle peppers finely and stir them into the beef, along with the adobo sauce, diced tomatoes, black beans, and corn. Season with chili powder, ground cumin, salt, and black pepper.
Simmer the chili mixture over medium heat for 10 minutes, stirring occasionally, to allow the flavors to meld.
In a mixing bowl, combine the ricotta cheese and half of the shredded mozzarella cheese.
Spread a small amount of the chili mixture on the bottom of a 9x13-inch baking dish.
Lay down a single layer of lasagna noodles on top of the chili. Spread a portion of the ricotta mixture over the noodles, followed by more chili. Repeat the layering process until all ingredients are used, ending with a layer of chili on top.
Sprinkle the remaining mozzarella and the shredded cheddar cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
5838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 626.7 g | 228% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 49.7 g | ||
| Protein | 308.0 g | 616% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 4633 mg | 356% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 4913 mg | 105% | |
*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.
