Spicy Chilli Lasagne Recipe: A Hearty Layered Dinner

By
Nicky Corbishley

Chilli Lasagne – make a double batch of chilli con carne so you can use the leftovers for this delicious, comforting lasagne.

Prep Time:
30 mins

Cook Time:
2 hrs 30 mins

Total Time:
3 hrs

Servings:
4 -5 servings

Course: Dinner

Cuisine: British, Italian, Mexican

For the Chilli Con Carne (note – you only need half of this for the lasagne so you can freeze the other half):

• 2 tbsp olive oil
• 2 large onions, peeled and chopped
• 6 cloves garlic, peeled and chopped/crushed
• 500 g (17.5 oz) lean minced beef
• 2 red bell peppers, chopped
• 375 ml full-bodied red wine
• 2 beef stock cubes, crumbled
• 3 tbsp honey
• 100 ml boiling water
• 2 tsp ground coriander
• 2 tsp mixed herbs
• 1 tsp smoked paprika
• 4 tsp cumin
• 3 tsp ground ginger
• 2 tsp hot chilli powder
• 1 tsp chipotle paste
• 1 chopped fresh chilli (more if you like it hotter)
• 3 tbsp tomato puree/paste
• 4 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup/paste
• 4 x 400ml tins chopped tomatoes
• 20 g dark chocolate (about 4 chunks)
• 2 x 400g cans kidney beans, drained and rinsed
• 1 x 420g can mixed beans, drained and rinsed

Remaining ingredients:

• 50 g (1/4 cup) butter (salted or unsalted)
• 2 tbsp plain (all-purpose) flour
• 250 ml whole full-fat milk
• Pinch of salt and pepper
• Pinch of nutmeg (optional)
• 150 g strong cheddar cheese, grated
• 5–6 dried lasagne sheets

To Serve:

• Fresh coriander, chopped
• Soured cream
• Fresh chillies, sliced thinly
• Thinly sliced red onion

• Make the chilli con carne first. Heat the oil in a large, high-sided pan.
• Add the onions and cook over medium-high heat for about 10 minutes until soft and translucent.
• Add the garlic and cook for a further minute.
• Add the minced beef and cook until just browned, breaking up any large pieces.
• Add the red peppers and cook for another minute.
• Pour in the red wine, bring to a bubble and simmer for 3 minutes.
• In a cup, dissolve the stock cubes and honey in the boiling water, then add to the pan and stir.
• Stir in the ground coriander, mixed herbs, smoked paprika, cumin, ground ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Cook for 2–3 minutes to combine.
• Add the chopped tomatoes, bring to a simmer and stir occasionally. Add the dark chocolate and stir until melted into the sauce.
• Leave to simmer gently, half-covered, for 1 hour, stirring occasionally.
• After an hour, stir in the kidney beans and mixed beans and simmer for another 20 minutes. At this point the chilli is ready — remove half to cool and refrigerate or freeze for another meal if desired.
• To make the lasagne, preheat the oven to 200°C/400°F (fan).
• Make the béchamel: melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a roux. Gradually whisk in the milk in a few splashes, keeping the sauce smooth. Continue whisking until it thickens (about 3–4 minutes of adding milk in several splashes). Season with salt, pepper and nutmeg, then stir in half the grated cheddar. Remove from the heat.
• Assemble the lasagne: use individual dishes or one 23 x 18 cm family dish. Divide a third of the chilli between the dishes and spread to cover the base. Add a layer of lasagne sheets (break sheets to fit if needed). Spread a third of the béchamel on top. Repeat with another third of the chilli, another lasagne layer, another third of the béchamel, then finish with the remaining chilli and béchamel. You should have two pasta layers and three layers of sauce. There may be a little sauce leftover depending on dish size.
• Sprinkle over the remaining grated cheddar and bake for 30 minutes until the cheese is golden and the lasagne is bubbling. Remove from the oven and rest for 5 minutes before serving.
• Serve with chopped coriander, soured cream, sliced chillies and thinly sliced red onion.