Favorite comfort food taken to the next level, Mexican Lasagna with Hatch Chilies is the ooey gooey we love with a spicy bite and warming earthy flavors. May be made gluten-free or with gluten lasagna noodles!
I don’t know of a more universally appreciated comfort food than lasagna. The ribbon pasta loaded with tangy ricotta cheese, gooey melted mozzarella, flavorful tomato sauce and meat (or vegetables). Once prepared it’s perfect for so many meals and celebrations. One dish that delivers a filling, tasty meal. There is only one way to make it better in my opinion. Add Mexican flavors. Mexican Lasagna with Hatch Chilies is just the trick!
With football season starting and cooler weather afoot, lasagna is something my family always appreciates. It is a dish that actually often tastes better the second day after all the flavors have time to fully meld together. Isn’t that perfect? Bake one big lasagna and you are usually set for a few days OR leftovers can be easily put in the freezer; cut into serving portions, wrap tightly with plastic wrap then foil. Individual servings are ready on a busy day to thaw and heat.
MY SECRET TIP FOR NO PRE-BOILED LASAGNA NOODLES
There is one thing about lasagna I will confess to NOT loving; the time it takes to make it. Sautéing the vegetables and meat. Boiling the noodles and trying to not burn myself while laying them in the pan OR not dropping them after they are boiled and so slippery. I have developed a shortcut which I’ll share today that does not require the noodles to be pre-boiled (yea!!!!). It cuts a hunk off the preparation time and makes it all more straight forward.
As I was preparing my first lasagna of fall I decided to switch it up and change it to be Mexican flavor inspired instead of the traditional Italian. I love Mexican food and with Hatch Chilies in the markets it seemed a great time to spice it up while keeping the familiar, satisfying attributes that make us love lasagna. This version is perfect to warm up any day or to add to a football party; easy to make ahead and deliver an unexpected twist to our favorite dish!
HOW TO MAKE MEXICAN LASAGNA WITH HATCH CHILIES:
Mexican Lasagna with Hatch Chilies
- 1 package Lasagna Noodles (gluten-free or regular)
- 1 tablespoon Vegetable Oil
- ½ large Yellow Onion , peeled and chopped
- Heaping ½ cup roasted , skinned/seeded chopped Hatch Chilies*
- ½ pound Lean (95% fat free) Ground Beef
- ¾ pound fresh ground Chorizo Sausage
- 1 15- ounce can Black Beans , drained and rinsed
- 25.5 ounce jar Fire Roasted Tomato Sauce
- 1 cup Medium-heat Salsa
- 1 teaspoon ground Cumin
- 1 teaspoon Red Pepper Flakes
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 15 ounce container Ricotta Cheese
- 2 ½ cups Mexican Cheese blend (purchased from the dairy department with other packaged grated cheeses, or home grated combination of cheddar, Monterey Jack and Colby cheeses)
- 1 ¼ cup Sharp Cheddar Cheese
- 1/3 cup hot water
- Preheat oven to 375 degrees.
- In a large skillet heat the oil over high heat and add onions. Cook while stirring until onions are translucent.
- Add the chopped Hatch Chilies and sauté two minutes.
- Reduce heat to medium-high and add the ground beef and chorizo sausage. Using a spatula break up meat into smaller pieces while sautéing. Cook until no red or raw pieces of meat are left. Add the black beans; stir to combine.
- Pour in the tomato sauce, salsa, cumin, red pepper flakes, salt and pepper. Stir to fully combine and allow to simmer for 5 minutes.
- Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
- On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Note: I place three noodles lengthwise and break the fourth to fit horizontally in the spot between the end of the other noodles and edge of the baking dish. Spread half of the ricotta cheese on the noodles (will be thin coverage). Sprinkle evenly with 1 ¼ cups Mexican Cheese blend.
- Spread another 1/3 of the sauce on top of the cheese and repeat Step 7 above.
- Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce. Gently pour the 1/3 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish). Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
- Remove the lasagna from oven and remove the foil. Cover with 1 ¼ cups cheddar cheese and place back in the oven to cook uncovered an additional 10 minutes.
- Remove from oven and allow to sit for 10 minutes before serving.
*Chilies can vary incredibly with regard to how hot they are. Some Hatch chilies can be very mild while others will cause smoke to come from your ears! Always taste a bit of the chile to determine the heat level to adjust the recipe accordingly. Wash hands thoroughly when working with chilies, do not touch eyes or any mucus membranes; wear vinyl gloves if available.
If Hatch chilies are not available, substitute home roasted Anaheim chilies or canned green chilies.