If you’re a fan of traditional lasagna but crave something with a little heat and a lot of depth, this Smoked Lasagna with Chipotle Béchamel is about to become your new favorite dish. It takes all the layered goodness of lasagna—hearty meat sauce, tender pasta, and creamy béchamel—and infuses it with a subtle smokiness and chipotle kick that elevates the entire meal.
How to Make Smoked Lasagna?
The magic is in the béchamel. Instead of a plain white sauce, this version includes chipotle peppers in adobo sauce—adding a mild heat and rich, smoky flavor. Paired with smoked paprika and a hint of garlic, the chipotle béchamel brings complexity without overpowering the classic lasagna profile.
A hearty, comforting lasagna with a smokey, spicy twist that’s perfect for dinner parties or cozy nights in. Serve it with a fresh green salad and a drizzle of lime crema or sour cream if you want to balance the heat.
Once you try this chipotle-infused version, regular lasagna may never be enough again.
Traditional lasagna uses ricotta, mozzarella, and Parmesan. Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan adds sharpness.
Yes! Lasagna can be assembled up to 2 days in advance and stored in the fridge. You can also freeze it before or after baking.
If you’re using no-boil (oven-ready) noodles, there’s no need to cook them first. Regular noodles should be boiled or at least soaked in hot water before layering.
Yes! Use gluten-free noodles or swap the pasta entirely for sliced vegetables like zucchini, eggplant, or sweet potato.
Ricotta-based lasagna is common in the U.S., while béchamel (a creamy white sauce) is more traditional in Italian lasagna, especially in Northern Italy.
Ingredients
- 9 pieces Lasagna noodles No-boil variety recommended for ease
- 1 pound Ground beef Preferably lean
- 2 cups Marinara sauce Your favorite brand or homemade
- 1 cup Ricotta cheese Whole or part-skim
- 2 cups Mozzarella cheese Shredded
- 1/2 cup Parmesan cheese Grated
- 3 tablespoons Butter Unsalted
- 3 tablespoons All-purpose flour For thickening
- 2 cups Milk Whole or 2%
- 2 tablespoons Chipotle peppers in adobo sauce Finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Stir in the marinara sauce and let simmer for about 10 minutes.
- In a medium saucepan, melt butter over medium heat. Add flour, whisking until it forms a paste.
- Slowly whisk in the milk, ensuring there are no lumps. Cook until thickened, about 5 minutes.
- Stir in the chopped chipotle peppers and remove from heat.
- In a 9×13 inch baking dish, spread a thin layer of the chipotle bechamel sauce on the bottom.
- Layer 3 lasagna noodles, followed by a portion of the beef sauce, a dollop of ricotta, and a sprinkle of mozzarella and Parmesan. Repeat layers twice.
- Finish with a generous layer of mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutrition
I don’t know about the chipotle. Seems odd for lasagna. Just stick to traditional, folks.
This recipe is goldmine! I made it for a party and got so many compliments. Thank you!
Yum! Used spicy marinara instead of regular. So good! 🔥
Pretty good! I used leftover chicken instead of beef and it worked fine. Will make again!
Using leftover chicken sounds like a great idea! I never thought of that. I’m gonna try it next time!
SMOKY lasagna? What is that?! Sounds weird. Not sure I will try this.
Lasagna noodles… do I really gotta boil or no-boil?? Just wanna make it easy lol.
Did anyone else have trouble with the bechamel sauce? Mine got lumpy. How do you prevent that?
This lasagna was amazing! The chipotle really adds a nice kick. My family loved it.