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
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.
