Chili Lasagna Recipe

Name: Chili Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles (from 16oz pkg); 1 lb lean ground chuck; 1 onion, chopped; 1 green pepper, chopped; 1 teaspoon ground cumin, divided; 1 teaspoon chili powder, divided; 3/4 teaspoon salt, divided; 1/4 teaspoon pepper; 2 (10 ounce) cans enchilada sauce, divided; 1 egg; 2 (15 ounce) containers ricotta cheese; 1 cup shredded monterey jack and cheddar cheese blend

Servings: persons

9 lasagna noodles (from 16oz pkg)
1 lb lean ground chuck
1 onion, chopped
1 green pepper, chopped
1 teaspoon ground cumin, divided
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 (10 ounce) cans enchilada sauce, divided
1 egg
2 (15 ounce) containers ricotta cheese
1 cup shredded monterey jack and cheddar cheese blend

1
Cook noodles according to pkg directions, drain.
2
Preheat oven to 350.
3
Crumble beef into nonstick skillet.
4
Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
5
Cook, stirring until beef is browned; drain
6
Stir in 3/4 cup enchilada sauce; remove from heat
7
In bowl lightly beat egg.
8
Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
9
Spread 1/2 cup enchilada sauce in 13X9 baking dish.
10
Arrange 3 noodles over sauce.
11
Spread with cheese mixture.
12
Top with 3 noodles.
13
Spread with beef mixture.
14
Top with remaining noodles.
15
Spread with remaining enchilada sauce.
16
Cover with foil, bake 45 minutes.
17
Remove foil.
18
Sprinkle with remaining shredded cheese.
19
Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
20
Let stand 10 minutes before serving.
21
To Freeze: Flash freeze uncooked, wrap and label.
22
To Reheat: Defrost overnight, and cook per directions.

1094

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 lasagna noodles (from 16oz pkg), 1 lb lean ground chuck, 1 onion, chopped, 1 green pepper, chopped, and more.

Yes, Chili Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions