Southwestern Chipotle Lasagna 4


southwestern chipotle lasagna

 

 

It’s time for some cuisine confusion. Or should that be fusion? Sounds like the same thing to me. Tonight’s dinner is a Mexitalian inspired lasagna in form, but with the soul of a taco.

 

I’ve been making variations of this lasagna since college, but the chipotle makes this one my favorite. I also added the broccoli and spinach this time. Vegetables were not in my vocabulary as an undergrad, unless they happen to be delivered on top of a pizza.

 

Southwestern Chipotle Lasagna

  • 1 ½ cup broccoli
  • 4 oz spinach
  • 1 medium onion
  • 4 oz green chili peppers
  • 1½ cups crushed fire-roasted tomatoes
  • 1 lb ground turkey
  • no-boil lasagna noodles
  • 6 oz monterey jack cheese, shredded
  • 3 oz mozzarella, shredded
  • 1 cup ricotta
  • 1 large egg
  • 2 tsp chipotle, finely chopped
  • ½ tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic salt
  • salt & pepper

 

In a large pan over medium high heat, cook the ground turkey with the chili powder, cumin, chipotle, salt and pepper. Drain out any fat, and set aside in a bowl. Stir in the crushed fire-roasted tomatoes.

 

Preheat the oven to 350 degrees.

 

Add a little olive oil to the same pan, and sauté the broccoli and onion. Season with pepper and garlic salt. Sauté until onions begin to turn transparent, about 6-8 minutes. Add spinach, and cook another 2-3 minutes until wilted.

 

broccoli and onion

 

In a medium bowl, mix together the green chili peppers, ricotta and egg.

 

ricotta, green chilis and egg

 

Begin layering the lasagna, noodles, turkey, ricotta, vegetables and cheese.

 

assemble lasagna

lasagna ready to bake

 

Cover with foil and bake 30 minutes. Remove foil and bake another 20 minutes.  Cover and let it stand for 5-10 minutes before serving.

 

southwestern chipotle lasagna

southwestern chipotle lasagna

southwestern chipotle lasagna

 

Southwestern Chipotle Lasagna
 
Author:
Recipe type: Entree
Cuisine: Mexitalian
Serves: 6
Prep time:
Cook time:
Total time:
 
Tonight’s dinner is a Mexitalian inspired dish in the shape of a lasagna, but with the soul of a taco. It's cuisine confusion. Or should that be fusion? Sounds like the same thing to me.
Ingredients
  • 1 ½ cup broccoli
  • 4 oz spinach
  • 1 medium onion
  • 4 oz green chili peppers
  • 1½ cups crushed fire-roasted tomatoes
  • 1 lb ground turkey
  • no-boil lasagna noodles
  • 6 oz monterey jack cheese, shredded
  • 3 oz mozzarella, shredded
  • 1 cup ricotta
  • 1 large egg
  • 2 tsp chipotle, finely chopped
  • ½ tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic salt
  • salt & pepper
Instructions
  1. In a large pan over medium high heat, cook the ground turkey with the chili powder, cumin, chipotle, salt and pepper. Drain out any fat, and set aside in a bowl. Stir in the crushed fire-roasted tomatoes.
  2. Preheat the oven to 350 degrees.
  3. Add a little olive oil to the same pan, and sauté the broccoli and onion. Season with pepper and garlic salt. Sauté until onions begin to turn transparent, about 6-8 minutes. Add spinach, and cook another 2-3 minutes until wilted.
  4. In a medium bowl, mix together the green chili peppers, ricotta and egg.
  5. Begin layering the lasagna, noodles, turkey, ricotta, vegetables and cheese.
  6. Cover with foil and bake 30 minutes. Remove foil and bake another 20 minutes.
  7. Cover and let it stand for 5-10 minutes before serving.

 

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