Lori's Spicy Chipotle Lasagna


Don't sacrifice lasagna just because you don't like lasagna. This version packs lots of flavor from Parmesan and Asiago, and is made with few noodles so you low-carb dieters can enjoy it, too!

Prep Time:
35 mins
Cook Time:
1 hrs 25 mins
Total Time:
2 hrs
1 9x13 inch pan


  • 1 pound lean ground beef

  • 1 pound bulk hot Italian sausage

  • 1 onion, chopped

  • 1 pint sliced fresh mushrooms

  • 3 cloves garlic, minced

  • 1 chipotle chile in adobo sauce, chopped

  • 1 (6 ounce) can tomato paste

  • 2 (15 ounce) cans stewed tomatoes

  • sea salt and ground black pepper to taste

  • ½ cup chopped fresh basil

  • ¼ cup chopped fresh oregano

  • 2 (8 ounce) packages cream cheese, at room temperature

  • 1 pound frozen chopped spinach, thawed

  • 9 lasagna noodles

  • 2 (8 ounce) balls of fresh mozzarella, sliced

  • 2 zucchini, thinly sliced lengthwise

  • 1 cup grated Asiago cheese

  • 1 cup grated Parmesan cheese


  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.

Nutrition Facts (per serving)

581 Calories
39g Fat
28g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 581
% Daily Value *
Total Fat 39g 49%
Saturated Fat 21g 105%
Cholesterol 128mg 43%
Sodium 969mg 42%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 33g
Vitamin C 19mg 97%
Calcium 492mg 38%
Iron 5mg 28%
Potassium 858mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.