Lori's Spicy Chipotle Lasagna Recipe - Allrecipes.com
Lori's Spicy Chipotle Lasagna Recipe
  • READY IN 2 hr

Lori's Spicy Chipotle Lasagna

Recipe by  

"Don't sacrifice lasagna just because you don't like lasagna. This version packs lots of flavor from Parmesan and Asiago, and is made with few noodles so you low-carb dieters can enjoy it, too!"

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch pan Change Servings
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Directions

  1. Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat.
  2. While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Line the bottom of a 9x13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top.
  5. Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 1 hr 25 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2008

When they posted the recipe, they changed it to say to use the chipotle peppers in adobo sauce (I think in some places that is all that is available) but I don't actually use those (I don't like adobo sauce!) I use the plain dried/smoked peppers Careful not to use too many, a couple should do it, as they reconstitute in the sauce, and one small pepper can add a good bit of spice. I hope you all like it; it is a real hit with my family.

 
Most Helpful Critical Review
May 10, 2012

Made exactly as written. It was too cheesy. Because of this each of us only had once piece. We did not like the cream cheese taste and prefer Ricotta/Cottage Cheese in our Lasagna. The meat sauce was awesome however. The addition of the Chipotle chili and the Hot italian sausace made it! Next time we make lasagna, we will use this meat sauce but put it in a more traditional lasagna recipe.

 
Mar 04, 2009

My friend and I were making some meals to freeze. We made this recipe and we both couldn't wait, so we had it for dinner that night. Both of our families loved it. It was a little time consuming, but definitely worth it. We used ground turkey and turkey sausage and it was delicious! I can't wait to make it again. Also, the recipe does make a lot. We made 2 lasagnas out of the recipe without doubling it. Thank you!

 
Mar 27, 2013

Used 2 chipotle peppers and 1 tbsp of adobe sauce for the perfect degree of spiciness without overwhelming the other flavors within the lasagna; sauteed fresh spinach, chopped very fine and added to the cream cheese; 2 zucchini's and sauteed mushrooms coarsely chopped and mixed into the sauce using petite diced tomatoes flavored with basil, oregano and garlic. Mixing the zucchini and mushroom into the sauce helped address the issue of the lasagna not having enough layers as many reviewers noted. Quite possibly one of the best lasagna's I have ever had. And I believe that says it all....

 
Aug 25, 2008

This was so yummy. I am not a big Chipotle fan so I omitted this ingredient and it was still some of the best lasagne I've ever made.

 
Apr 21, 2010

Wonderful! Whole family loved it - even my one year old! Took forever to make - prep time was more like 2 hours if you simmer and brown everything right. Definitely worth it, though. I will absolutely make again! Thanks!

 
Jan 11, 2010

Wow! What a great lasagna, full of flavor! This takes a little extra time but you will not be disappointed with it. Do use a dish deeper than a standard 9x13 because it makes a pan FULL of lasagna. If you do not have a deeper one use a cookie sheet covered in tinfoil on the next rack down under your 9x13. I followed the direcitons exactly except I sliced my zucchini into rounds instead of lengthwise. When I read the reviews for this the recipe submitter actually uses dried chipotle chilis but I could not find these at my local shopping places so I did use the chipotles in adobo. I used 2 but next time will add 3 or 4. They add a nice spiciness to the lasagna. I served this with Lime Iced Tea and Harvest Salad from this site and store-bought garlic bread. This recipe is a definite keeper. Thanks for sharing Lori :)

 
Jun 21, 2010

Beyond excellent! So much flavor! Like someone else said, I'll never boil lasagna noodles again --that was the bonus. For our tastes, used 1 T. of the chipolte chili in adobo sauce (about 2 chilis), 3/4 t. sea salt, 3/4 t. black pepper and it was just perfect. Also, used the diced tomatoes as others suggested. Had to use dried spices; 1 t. basil and 2 t. oregano. Used 2 containers of mushrooms, Neufchatel in place of cream cheese and a slightly bigger bag of spinach. Didn't have Asiago so doubled the amount of Parmesan. I don't think it made a bit of difference using what I had on hand. This was absolutely to die for! This made one 9 x 13" and one 9x9".

 

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Nutrition

  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 38.5 g
  • 59%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 969 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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