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BBQ Chili Cheese Lasagna

Prep Time 45 mins
Total Time 1 hr 45 mins
Servings 24

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I used to be a leftover hater.

Then again, I also used to be a childless, married woman working a .75 high school teaching position.

It’s funny how being a mother changes everything.

Our new FAVORITE lasagna! Two recipes in one -- Barbecue Chili recipe and a lasagna recipe to make with the leftover chili!

Though even when I was at home on maternity leave, I’d still complain to my husband when we had so many leftovers that I had no reason to cook supper. Such is my absolute obsession with food.

When that glorious year was up, my tune changed. As a working mother, I started cooking huge meals just so I could go a couple nights a week without that responsibility on top of all the others, and have a little more time to spend with my growing girl.

It’s nice, though, when you can find a new way of using up the same old leftovers. There are certain things that are so easy to make a big batch of, but get so boring so quickly — mind you, at this point in my life, I’ll take a little boredom over one more thing on my plate during the week.

Our new FAVORITE lasagna! Two recipes in one -- Barbecue Chili recipe and a lasagna recipe to make with the leftover chili!

My mom never made lasagna with cottage cheese. My family does not do cottage cheese. To be honest, when I was in high school, we were served lasagna with cottage cheese at our Christmas banquet one year and I thought it was popcorn. I think it was even a couple years after that that I realized what it really was.

Don’t be alarmed if, like me, you hate the texture of cottage cheese. I puree mine, and it adds a little extra cheesiness. Feel free to leave it whole though, if you’re into that kind of thing.

I had my husband make a big batch of this chili in the slow cooker one night this week, and then made this lasagna for the next night’s supper while I had a bit more free time.

This lasagna is cheesy, meaty, barbeque goodness. It’s so easy to make ahead andΒ  could easily be stuck in the freezer for a few months to eat on day down the road when you’re short on time. I stock my freezer up with lasagna any time I have a few extra days off of work. It’s one thing we could eat every day of the week and not get sick of.

Our new FAVORITE lasagna! Two recipes in one -- Barbecue Chili recipe and a lasagna recipe to make with the leftover chili!

BBQ Chili Cheese Lasagna

Hearty lasagna made new again with BBQ Chili and Cheddar Cheese -- put those leftovers to good use!
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Cuisine American
Course Main Course
Servings 24
Calories 282kcal

Ingredients

For the chili:

  • 3 lbs grounds beef
  • 1 onion
  • 2 cans red kidney beans
  • 1 can black beans
  • 2 28 oz cans diced tomatoes
  • 1 can tomato paste
  • 1/2 cup brown sugar
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 tbsp Worcestershire sauce
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp minced garlic
  • 2 pinches crushed red pepper flake
  • salt to taste

For the lasagna

  • 12 lasagna noodles
  • 1 cup 1% cottage cheese
  • 1/2 tsp minced garlic
  • 1 1/2 cups shredded cheese

Instructions

  • For the chiliBrown your ground beef with your onions in a pan.
  • Add the beef, onions and all your seasonings to the slow cooker and let it cook on low for at least 6-8 hours or on high for 3-4. *NOTE: If you follow the recipe measurements, you will have about double the amount you need for the lasagna. I do this because I like to get two separate meals out of one. Feel free to halve the recipe, or stick the rest in the freezer for a busy day.
  • For the lasagna:Cook your noodles in boiling, salted water until just al dente (they will continue to cook in the oven). Cool them down in cold water so they're easy to handle.
  • Puree your cottage cheese with the Β½ tsp minced garlic.
  • Assembly:Preheat the oven to 350 degrees F.
  • Lay down a thin layer of sauce in the bottom of a 9x13 pan to keep the noodles from sticking. Lay down 3 noodles. Top with a thin layer of cottage cheese and a layer of chili. Sprinkle with a bit of cheese. Repeat 4 times. Top with remaining cheese.
  • Cover with tin foil sprayed with non-stick spray. Bake for 1 hour at 350 degrees. Remove tin foil and broil 1-2 minutes until golden brown.

Notes

This lasagna can be frozen for up to 6 months before serving -- cover tightly with foil and stick in the freezer before baking. Thaw overnight or add an extra 30 minutes to the bake time to bake from frozen.

Nutrition Information

Calories: 282kcal | Carbohydrates: 37g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 580mg | Potassium: 621mg | Fiber: 5g | Sugar: 13g | Vitamin A: 490IU | Vitamin C: 5.4mg | Calcium: 102mg | Iron: 3.5mg

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BBQ Chili Cheese Lasagna
Serves: 1 huge batch of chili and one 9×13″ Chili Cheese Lasagna
Hearty lasagna made new again with BBQ Chili and Cheddar Cheese — put those leftovers to good use!
Ingredients
  • For the chili:
  • 3lbs grounds beef
  • 1 onion
  • 2 cans red kidney beans
  • 1 can black beans
  • 2 28oz cans diced tomatoes
  • 1 can tomato paste
  • 1/2 cup brown sugar
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 tbsp Worcestershire sauce
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp minced garlic
  • 2 pinches crushed red pepper flake
  • salt, to taste
  • For the lasagna
  • 12 lasagna noodles
  • 1 cup 1% cottage cheese
  • 1/2 tsp minced garlic
  • 1 1/2 cups shredded cheese
Instructions
For the chili
  1. Brown your ground beef with your onions in a pan.
  2. Add the beef, onions and all your seasonings to the slow cooker and let it cook on low for at least 6-8 hours or on high for 3-4. *NOTE: If you follow the recipe measurements, you will have about double the amount you need for the lasagna. I do this because I like to get two separate meals out of one. Feel free to halve the recipe, or stick the rest in the freezer for a busy day.
For the lasagna:
  1. Cook your noodles in boiling, salted water until just al dente (they will continue to cook in the oven). Cool them down in cold water so they’re easy to handle.
  2. Puree your cottage cheese with the 1/2 tsp minced garlic.
Assembly:
  1. Preheat the oven to 350 degrees F.
  2. Lay down a thin layer of sauce in the bottom of a 9×13 pan to keep the noodles from sticking. Lay down 3 noodles. Top with a thin layer of cottage cheese and a layer of chili. Sprinkle with a bit of cheese. Repeat 4 times. Top with remaining cheese.
  3. Cover with tin foil sprayed with non-stick spray. Bake for 1 hour at 350 degrees. Remove tin foil and broil 1-2 minutes until golden brown.
Notes
This lasagna can be frozen for up to 6 months before serving — cover tightly with foil and stick in the freezer before baking. Thaw overnight or add an extra 30 minutes to the bake time to bake from frozen.

*Photos updated October 19, 2015 — just in case you’re looking for this recipe!

CCL1

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Tommy C. H. Soelberg says

    Looks good, but would it be possible to get cup/oz/gram measurements instead of “can” ? ?

  2. norma says

    I haven’t try this yet,, but it sounds like a wonderful to make.

    Please let me know if a can cook on top of stove and for how long, or in the oven

  3. Brielle @ Breezy Bakes says

    Okay, so this is absolutely genius!!! I would eat a chili lasagna any day, and bonus points for using up the leftovers. I’m pretty obsessed with using up all my leftovers, so this is on the list to try. Thanks Ashley!

  4. marcie says

    Lasagna isn’t the easiest thing to photograph, but this is one of the prettiest lasagna stacks I’ve ever seen! Great photos, Ashley, and your recipe looks so delicious. I love that you pureed the cottage cheese — that would give it a much better texture! Good luck with the contest, too. πŸ™‚

      • norma says

        Hello Alice you recipes are super delicious , but I am having problems to printed the recipe, I tried
        all the options and also my husband help me and it is impossible. What can I do? Thank you again
        for shering all the recipes.

        • Ashley Fehr says

          Hi Norma! When you click print it should open a printer friendly version of the recipe, then you will have to find the print button on your browser. For me it’s on the far right at the top, you open the menu and there is a print option. I hope that helps!

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