Spicy Chipotle Lasagna

  • PrepTime: 35 Mins
  • CookTime: 1 Hrs 25 Mins
  • TotalTime: 2 Hrs

Ingredient

  1. 1 pound lean ground beef
  2. 1 pound bulk hot Italian sausage
  3. 1 onion, chopped
  4. 1 pint sliced fresh mushrooms
  5. 3 cloves garlic, minced
  6. 1 chipotle chile in adobo sauce, chopped
  7. 1 (6 ounce) can tomato paste
  8. 2 (15 ounce) cans stewed tomatoes
  9. sea salt and ground black pepper to taste
  10. ½ cup chopped fresh basil
  11. ¼ cup chopped fresh oregano
  12. 2 (8 ounce) packages cream cheese, at room temperature
  13. 1 pound frozen chopped spinach, thawed
  14. 9 lasagna noodles
  15. 2 (8 ounce) balls of fresh mozzarella, sliced
  16. 2 zucchini, thinly sliced lengthwise
  17. 1 cup grated Asiago cheese
  18. 1 cup grated Parmesan cheese

Instruction

  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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