This twist on traditional lasagna has italian sausage (mild or spicy!) and a creamy chipotle sauce! It also makes 2, so you can give one to a friend or save one in the freezer for later!
So it’s that time of year again….
School’s back in session.
For some, it’s the happiest time of the year! The kids go back to school and you can settle back into routine.
For others, namely those kids that have to go back and their teachers, not quite as fun!
It’s not like I don’t love my job, and it’s not like my 60 14-18 year old students aren’t going to be super excited to see me (rolls eyes), but it’s just so much nicer sitting around home, having every day open to
do whatever I want blog and be a mother.
And I know there are people who work more than 5 hours and 20 minutes — which includes a 75 minute prep and a 30 minute lunch — and then have to go home and make supper… but it still feels like a lot somedays.
There are a lot of things bloggers do behind the scenes that not everybody knows about. In fact, I didn’t even know about them until I started, which is maybe why I started in the first place! But I’m glad I did and I’ve learned an incredible amount so far.
We love pasta.
And I love my freezer as much as I love my slow cooker.
When the middle of August rolls around, I’m usually starting to stock up the freezer a bit so I can have a few extra nights off of supper duty when I’m working. Because if you’re going to make one, you may as well make two. Or more.
So the recipe I’m including for you makes two lasagnas, but it can be easily be halved if you only want one!
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Creamy Chipotle and Italian Sausage Lasagna
- 1 lb italian sausage 4-5 links, casings removed
- 1 lb lean ground beef
- 1/2 medium onion diced
- 3/4 cup frozen spinach thawed and drained
- 1/2 tsp garlic
- 18 lasagna noodles
- 1/2 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 cup tomato sauce
- 1 tsp salt
- 1/2-1 tsp chipotle peppers in adobo pureed
- 1 1/2 cups diced tomatoes drained
- 4 cups shredded cheese
- In a large pan, fry italian sausage, beef and onion together until browned. Drain any extra fat.
- Stir in spinach and garlic and cook 1-2 minutes. Remove from the pan (set aside) and wipe clean with a paper towel.
- While your meat is cooking, cook your noodles according to the package. Drain and set aside to let cool so you can handle them. I often soak mine in some cold water for a few minutes.
- In the frying pan melt the butter. Whisk in the flour until smooth and cook 1 minute.
- Stir in milk, 1 cup at a time, whisking and cooking until thickened after each addition. When all milk has been added and mixture is thick, stir in sausage mixture, tomato sauce, salt, chipotle peppers (less for less heat, more for more heat) and tomatoes. Adjust seasonings to taste.
- Assembly:Spray two 9×13″ pans with non stick spray (I use one foil pan for the freezer lasagna, and keep one to bake the next day). Line each pan with 3 noodles. Top the noodles in each pan with ⅙ of the sauce (you’re just trying to keep the sauce spread evenly throughout the dish). Top with a sprinkle of cheese. Repeat layers two more times: 3 noodles, ⅙ of the sauce, sprinkle of cheese. 3 noodles, remaining sauce, remaining cheese.
- To bake:Set in the fridge until ready to bake or place right into an oven preheated to 350 degrees F. Bake for 45 minutes – 1 hour until heated through and cheese starts to brown. If your cheese begins to look too dry, cover with a piece of tin foil sprayed with non stick spray. Let sit 5 minutes before slicing.
Spray a piece of plastic wrap with non stick spray and place spray-side down on top of the lasagna (you don’t want that cheese to stick while it’s freezing!). Cover with a piece of tin foil and write the date and name of the dish. I also write a reminder to take the plastic wrap out before baking. Freeze flat.
On the day you want to eat it, remove from the freezer in the morning and let thaw. It won’t be completely thawed by the time you go to bake, which is fine. You can also pop right into the oven from the freezer, provided you used a foil baking pan, you’ll just want to make sure the middle is hot before serving. Bake at 350 degrees for at least 1 hour, up to 1.5 hours, until heated through.
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What kind of cheese did you use???
I saw this recipe and needed to make it right away. Unfortunately, my small town is weird when it comes to getting certain things ie: chipotle peppers….. Crazy right? They did however have a chipotle sauce, so I used that instead and didn’t include the tomato paste.
It was the best lasagna I have ever made/eaten. Thank you so much for sharing.
Ashley Fehr says
I’m so glad to hear that! I live in a small town too so I totally know what you mean! I stock up on certain things when we’re in the city 🙂 Thanks for coming back and leaving a comment!
Saw this on Buzzfeed. Immediately saved it and will try on a rainy day.
Thanks Jessica! Rain?! We’e got snow here! But I’m not hating it…. 🙂
What type of cheese do you use for this recipe? Just found your blog thru Pinterest and this looks so good! My family loves anything with Chipotles in them. 🙂
Where do you find the peppers? Target does not carry them
I would try any other supermarket. I’m sure I’ve gotten them at wal mart before. They’ll be with the Mexican food.
Kelly - Life Made Sweeter says
Love freezer meals to have on hand for those nights off of cooking. This looks so creamy and delicious – cheesy pastas like this are my favorite comfort food 🙂
Mine too, Kelly! And my freezer is definitely one of my favorite appliances!
Jess @ On Sugar Mountain says
Oh man what a great idea to make one and freeze another! Or eat both. 😉 It looks so cheesy and rich – perfect comfort food for the Fall for sure!
I mean, I totally eat cheesy pasta all year round. But it seems a lot more acceptable this time of year! lol
Allison Linnell says
I’m confused. Do you add the meat to the sauce before constructing the lasagna or is it a separate layer?
Sorry about that! Yes, I’ll fix it up later.
Annie @ Annie's Noms says
I definitely would not give the second lasagna to a friend! HAHA this looks epic, just printed and pinned so I can add it to our dinner rotation 🙂
Haha, thanks Annie! I have to admit, I’m hogging mine too — it’s in the freezer!
Ooh I love pasta. And this looks amazing! I think my kids are enjoying their extra long summer break, but I’m ready for them to go back anytime now!
Thanks Megan! I sympathize with them — I’m never ready to go back!
Jacquee @ I Sugar Coat It! says
I had to hop over from IG for seconds! YUM!
Thanks Jacquee! It’s been so cold here, we need food like this!
Rina~I Thee Cook says
What a great spin on the traditional lasagna. This looks delish!
Thanks Rina! It’s pretty tasty!
Melanie @ Garnish & Glaze says
Italian Sausage in pasta is the best! So much yummy flavor! Looks delicious with all the cheese in there. And I love freezing meals too, I just need a second freezer to hold it all.
We have two somewhat small freezers, plus the one on our fridge, and it still doesn’t seem like enough! I love to load up my freezer with meals and baking — such a time saver!