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Lori's Spicy Chipotle Lasagna

Lori's Spicy Chipotle Lasagna

  • Prep

    35 m
  • Cook

    1 h 25 m
  • Ready In

    2 h
Lori

Lori

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

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.
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Reviews

Lori
92

Lori

3/27/2008

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.

Bonprehoda
41

Bonprehoda

3/4/2009

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!

Crystal S
32

Crystal S

3/27/2013

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....

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