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.

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!

Chili Lasagna

Author: Sheri

357kcal

5 from 1 vote

This twist on the classic Italian dish is incredibly easy to make and perfect for weeknight dinners or feeding a crowd.

Servings

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

Method

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

Calories357kcalCarbohydrates39gProtein21gFat14gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol44mgSodium845mgPotassium505mgFiber5gSugar3gVitamin A579IUVitamin C2mgCalcium259mgIron4mg