Lasagna with Chipotle Meat Sauce

    2 hours

    Smoked chipotle chillies add a kick to this delicious three-cheese lasagna recipe. A great mix of powerful flavours.

    116 people made this

    Serves: 12 

    • 500g lean beef mince
    • 500g pork mince
    • 1 onion, chopped
    • 250g sliced fresh mushrooms
    • 3 cloves garlic, minced
    • 1 chipotle chilli in adobo sauce, chopped
    • 185g tomato paste
    • 2 (440g) tins stewed tomatoes
    • sea salt and ground black pepper to taste
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh oregano
    • 500g cream cheese, at room temperature
    • 500g frozen chopped spinach, thawed
    • 9 sheets lasagna
    • 2 (250g) balls of fresh mozzarella, sliced
    • 2 zucchini, thinly sliced lengthwise
    • 1 cup grated Asiago cheese
    • 1 cup grated Parmesan cheese

    Preparation:35min  ›  Cook:1hour25min  ›  Ready in:2hours 

    1. Cook and stir the beef and pork mince and in a large pot 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.
    2. Stir in the chipotle chilli, 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.
    3. 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.
    4. Preheat oven to 200 degrees C.
    5. Line the bottom of a 20x30cm baking dish with a sheet of aluminium foil and lightly grease. Place 3 sheets lasagne 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.
    6. Cover the dish with aluminium 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (101)


    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.  -  27 Mar 2008  (Review from Allrecipes USA and Canada)


    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....  -  27 Mar 2013  (Review from Allrecipes USA and Canada)


    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!  -  03 Mar 2009  (Review from Allrecipes USA and Canada)