Spicy Chipotle Lasagna

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Gooey, cheesy goodness with a kick from chipotle and loaded with veggies? You definitely caught my attention! I am a lover of anything loaded with veggies that I can make for either a crowd or to make for my fiance and I to enjoy throughout the week! This recipe is especially great for a good old American summer BBQ as it makes enough to feed many and adds a great kick of Latino flavor with the chipotle peppers to a dish you would normally think of as an American staple.

This recipe has both ground beef and Italian sausage. They are both great additions to any lasagna and the Italian sausage adds a ton of extra flavor!
Once the meat is cooked, I added my sliced mushrooms, onion, and minced garlic to add even more flavor.
With the kick from the La Morena Chipotle Peppers the lasagna has plenty of spicy smoky flavor. I also picked up some La Morena Jalapeno Peppers for another recipe I will be making this week! 
One of my favorite parts of this recipe is that I get to use fresh herbs from my garden! I love the summer months because fresh herbs aren't something that I get to use all year long. Here I used basil and oregano in the sauce! I also was able to use fresh zucchini from a local farm! Another perk of fresh produce during the summer.
After layering all of my layers of goodness I baked it for 40 minutes, removed my foil and baked for another 15 minutes to further melt the cheese. Can you say delicious!
This is one big slice of lasagna! Loaded with veggies it will keep your family and friends full! Follow along below to see how this recipe is made!


1 pound lean ground beef
1 pound hot Italian sausage
1 onion, chopped
1 pint sliced mushrooms
3 cloves of garlic, minced
1 chipotle pepper in adobo sauce, chopped
1 (6 ounce) can of tomato paste
2 (15 ounce) cans of stewed tomatoes
sea salt and ground black pepper to taste
1/2 cup of fresh chopped basil
1/4 cup chopped fresh oregano
2 (8 ounce) packages of cream cheese, at room temperature
1 pound frozen chopped spinach
9 lasagna noodles
2 (8 ounce) balls of mozzarella cheese
2 zucchini, thinly sliced lengthwise
1 cup shredded Asiago cheese
1 cup grated Parmesan cheese


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.

While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. 

Preheat oven to 400 degrees F (200 degrees C).

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.

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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You can find  La Morena products at Walmart all neatly stacked in the Hispanic aisle!

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