Zesty Cowboy Chili Lasagna Recipe: This easy homemade lasagna combines the traditional Italian lasagna preparation with hearty American Cowboy Chili flavors! It's a fun twist on a beloved classic.
Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.
Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.
Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.
Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.
Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.
Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.
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Notes
Can't Find No-Boil Noodles?You can use standard lasagna noodles...
Either boil them according to the package instructions, then make the recipe as-is.
Or use them in the recipe dry, add 2/3 cup water to the pan, cover the pan with foil, and bake for 1 hour.
Or make the recipe the day before with dry noodles. Add 2/3 cup water and let the lasagna soak overnight in the fridge. Then bake for 30 minutes as directed the next day.