Hatch Green Chile Lasagna

By: Taylor Graciano


- 1 & 1/2 lb. Hatch Green Chile Roasted, Peeled, & Chopped
- 1 & 1/2 lb. lasagna noodles
- 1/2 lb. Italian Sausage 
- Ricotta cheese
- 1 qt. spaghetti sauce
- 2 lb. mozzarella cheese
- 8 oz. Parmesan cheese
- 8 oz. grated Romano cheese
- 2 large eggs
- Salt
- Pepper
- Garlic Powder
- Basil
- Thyme
- Oregano


1. Mix eggs, ricotta cheese, parmesan cheese, romano cheese, 1/2 mozzarella cheese, roasted & peeled green chile, mix well. Season to taste with salt, pepper, garlic powder, basil, thyme, and oregano. Set aside.
2. Cook Italian sausage until fully cooked. Pat the fully cooked sausage with paper towels to remove grease and set aside
3. Cook noodles till soft then cool with cool water in a strainer. 
4. Spray a 6 x 9 x 2 baking pan with cooking spray then place cooked noodles in pan side by side in one layer. 
5. Spread the cheese mixture on first layer
6. Sprinkle Italian sausage on first layer
7. Spread tomato sauce over the cheese
8. Repeat step 5 through 7 until you run out of cheese mixture, noodles, and sausage.
9. Preheat oven to 350 degrees. 
10. Cover and cook for 30 to 40 minutes until lightly brown on top. 
11. Serve hot and enjoy!


1. If you don't have any of our frozen roasted green chiles you can substitute in our Hatch Green Chile Roast. Or if you're feeling up to the challenge you can roast your own Fresh Hatch Green Chile!

2. If you don't have any Italian Sausage on hand ground beef will do.
3. For extra cheesy goodness pull the lasagna out of the oven 5 minutes early, remove tinfoil covering, and sprinkle shredded mozzarella generously. Return to oven and let the cheese melt and brown.
4. Try to overlap your noodles, this creates beautiful layers.

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