Chili Lasagna

I love finding ways to use leftover chili, and this chili lasagna is one of my favorite solutions! It’s a easy dish that layers your leftover chili with lasagna noodles, cheese, and a little extra goodness.

turkey chili lasagna

This twist on the classic Italian dish is incredibly easy to make and perfect for weeknight dinners or feeding a crowd. Plus, it’s a great way to use leftover chili while creating a new family favorite.

This time I did a smaller version using a meatloaf pan so if you don’t need a ton consider reducing. I made about 3 servings and was just enough for the two of us! Just in case though the full recipe for the big pan is below!

Tips for Chili Lasagna

  • Thicken Chili: If your chili is too liquidy, simmer it on the stove for a few minutes to thicken before using.
  • Noodle Alternatives: Use corn tortillas instead of lasagna noodles for a Tex-Mex twist.
  • Cheese Options: Swap cheddar for pepper jack or use a Mexican cheese blend for a spicier flavor.
  • Make Ahead: Assemble the lasagna ahead of time and refrigerate. Bake it fresh when ready to serve.
  • Freezing: This dish freezes well! Assemble and freeze before baking, or freeze leftovers for quick meals.

This chili lasagna is a creative way to give new life to your leftovers, turning them into a crowd-pleasing dish everyone will love!

turkey chili lasagna

Chili Lasagna

Sheri
This twist on the classic Italian dish is incredibly easy to make and perfect for weeknight dinners or feeding a crowd.
5 from 1 vote
Servings 8
Calories 357 kcal

Ingredients
  

  • 3-4 cups leftover chili
  • 9 lasagna noodles no-boil or cooked according to package instructions
  • 1 1/2 cups cottage cheese or ricotta
  • 1 tbsp eggbeater or 1 egg
  • 1 teaspoon garlic powder
  • 1 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh cilantro or parsley optional, for garnish

Instructions
 

  • Preheat the oven to 350°F (190°C) and grease a 9×13-inch baking dish.
  • In a bowl, mix cottage cheese, egg, and garlic powder until smooth.
  • Spread a thin layer of leftover chili on the bottom of the baking dish. Place 3 lasagna noodles on top.
  • Spread 1/3 of the cottage cheese mixture over the noodles, then top with 1/3 of the chili. Sprinkle with 1/3 of the cheddar and mozzarella cheeses.
  • Repeat the layers two more times, finishing with a layer of chili and cheese on top.
  • Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
  • Let rest for 10 minutes before serving. Garnish with fresh cilantro or parsley, if desired.

Nutrition

Calories: 357kcalCarbohydrates: 39gProtein: 21gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 845mgPotassium: 505mgFiber: 5gSugar: 3gVitamin A: 579IUVitamin C: 2mgCalcium: 259mgIron: 4mg
Tried this recipe?Let us know how it was!