Green Chile Lasagna

Green Chile Lasagna

ByTaylor Graciano · VP Operations · Hatch Chile Store — Published · Updated
Prep 30 min Cook 40 min Total 70 min Serves 8-10 Difficulty Medium 450-500 Cal Heat Medium 4.7 (29) Jump to recipe

Classic Italian lasagna meets New Mexico in this hearty, cheesy green chile lasagna — layers of ricotta, mozzarella, Parmesan, and Romano mingling with smoky roasted Hatch green chile and savory Italian sausage. It's pure comfort food with a Hatch Valley twist, and it tastes even better the next day.

Sometimes the best recipes happen when two culinary traditions meet in the middle. Our family has grown Hatch chile in the fertile Hatch Valley for five generations, and we've watched our chiles find their way into just about every kind of dish imaginable. But layering that smoky, roasted green chile into a classic lasagna is especially satisfying — it adds depth, a gentle heat, and that unmistakable flavor only authentic Hatch green chile delivers.

This recipe is generous in every way: generous with four kinds of cheese, generous with the layers, and generous with the green chile. You're building something substantial — soft noodles, creamy ricotta seasoned and bound with eggs, browned Italian sausage, tangy spaghetti sauce, and plenty of roasted, peeled, chopped green chile running through every layer. For the chile, our Roasted Hatch Chile comes already fire-roasted and peeled, so the hardest layer is the only one already done for you.

Want a green chili chicken lasagna instead? It's an easy swap: trade the Italian sausage for two cups of shredded cooked chicken — rotisserie works beautifully — and lean the cheese mixture toward a creamier white sauce if you like. The roasted Hatch chile pairs just as naturally with chicken as it does with sausage, giving you a lighter but equally craveable version of the same dish.

A few tips for clean layers: cook the noodles just to al dente and rinse them in cool water so they don't tear, drain the browned sausage well to keep the lasagna from going greasy, and reserve half your mozzarella for the top. Let the baked lasagna rest ten to fifteen minutes before slicing — that's what gives you neat squares instead of a delicious landslide. Serve it hot with garlic bread and a simple green salad, and watch it disappear. Leftovers keep covered in the fridge for up to four days and reheat well at 350°F; you can also freeze unbaked portions, tightly wrapped, for up to three months. Isn't bringing people together exactly what the best food is supposed to do?

The recipe

Green Chile Lasagna

4.7 from 29 reviews
  • Prep30 min
  • Cook40 min
  • Total70 min
  • Yield8-10
  • Calories450-500
MediumMedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

Instructions

  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!

Pantry

Shop the chile used in this recipe

Roasted Hatch Chile (Frozen)

$75.00

Fresh Hatch Green Chile

$29.99 $34.99

Freeze Dried Chopped Hatch Green Chile

$14.99

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Frequently asked questions

How do I make green chili chicken lasagna?
To make green chili chicken lasagna, follow this recipe but swap the Italian sausage for about two cups of shredded cooked chicken (rotisserie works well). Layer it with the ricotta-egg cheese mixture, roasted Hatch green chile, and spaghetti or white sauce, then bake at 350°F until bubbly and lightly browned.
Can I assemble green chile lasagna ahead of time?
Yes. Assemble the full lasagna, cover it tightly, and refrigerate up to 24 hours before baking, adding about 10 minutes to the bake time since it starts cold. You can also freeze it unbaked for up to three months; thaw overnight in the fridge before baking.
Do I need to pre-cook the lasagna noodles?
For this recipe, cook the noodles to al dente and rinse them in cool water before layering, which keeps them from tearing and makes assembly easier. If you prefer no-boil noodles, you can use them, but add a little extra sauce so they have enough moisture to soften fully while baking.
How spicy is green chile lasagna?
It's mildly spicy. Roasted Hatch green chile adds a warm, smoky heat that's balanced by the four cheeses and tomato sauce, so it reads as flavorful rather than fiery. To turn up the heat, use hot Hatch chile or leave the seeds in; for milder, use mild roasted chile.

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