Best 2 Loris Spicy Chipotle Lasagna Recipes
Indulge in the tantalizing flavors of Lori's Spicy Chipotle Lasagna, a symphony of bold and smoky flavors that will tantalize your taste buds. This delectable dish features layers of tender lasagna noodles, a hearty filling of seasoned ground beef, zesty chipotle peppers, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Each savory bite is perfectly balanced, showcasing the rich flavors of the chipotle peppers and the comforting warmth of the melted cheeses. This recipe also includes a zesty arugula salad with a tangy lemon vinaigrette to provide a refreshing contrast to the richness of the lasagna. And for a sweet finish, try Lori's classic Italian Cream Cake, a moist and fluffy vanilla sponge cake topped with a creamy custard filling and toasted coconut flakes. These culinary delights are sure to satisfy any craving and leave you craving more.
**Recipes Included:**
**Lori's Spicy Chipotle Lasagna:**
- A step-by-step guide to crafting this flavorful lasagna, from preparing the filling to layering and baking the dish to perfection.
**Zesty Arugula Salad with Lemon Vinaigrette:**
- A refreshing and tangy salad featuring arugula, cherry tomatoes, red onion, and a zesty lemon vinaigrette dressing.
**Classic Italian Cream Cake:**
- Detailed instructions for making this classic dessert, including baking the fluffy vanilla sponge cake, preparing the creamy custard filling, and assembling the cake with toasted coconut flakes.
LOBSTER SCAMPI OVER CREAMY POLENTA WITH GARLIC CHIPS
Steps:
- For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown.
- For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
- Remove from the heat and stir in the cheese and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper.
- For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest.
- To serve: Add some of the polenta to a plate. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly ground black pepper.
LORI'S SPICY CHIPOTLE LASAGNA
Don't sacrifice lasagna just because you don't like lasagna. This version packs lots of flavor from Parmesan and Asiago, and is made with few noodles so you low-carb dieters can enjoy it, too!
Provided by Lori
Categories Italian Recipes
Time 2h
Yield 12
Number Of Ingredients 18
Steps:
- Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat.
- While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency.
- Preheat oven to 400 degrees F (200 degrees C).
- Line the bottom of a 9x13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top.
- Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 581 calories, Carbohydrate 27.5 g, Cholesterol 127.8 mg, Fat 38.5 g, Fiber 3.8 g, Protein 32.6 g, SaturatedFat 20.9 g, Sodium 969.4 mg, Sugar 7.4 g
Tips:
- For a vegetarian version, substitute crumbled tofu or tempeh for the ground beef.
- Use a variety of cheeses for a more complex flavor. Try a combination of mozzarella, cheddar, and Parmesan.
- If you like spicy food, add a few diced jalapeños to the chipotle sauce.
- To make the lasagna ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
- Serve the lasagna with a side of sour cream, salsa, or guacamole.
Conclusion:
This spicy chipotle lasagna is a delicious and easy-to-make recipe that is perfect for a weeknight dinner or a special occasion. The chipotle sauce gives the lasagna a smoky and flavorful kick, while the three types of cheese provide a rich and gooey texture. This lasagna is sure to be a hit with your family and friends.
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