Recipe Inspired by:


12 lasagna noodles, cooked
1 lb lean ground beef
1 pkg The Pantry Club® Chipotle Chile Gourmet Dip Mix
1 egg
1 15 oz carton Ricotta cheese
4 Cups shredded Cheddar cheese
24 oz Spaghetti sauce
Optional toppings: sour cream, green onions, diced tomatoes


  • Cook your lasagna noodles and set aside.
  • Preheat oven to 350 degrees.
  • In a large skillet, brown beef until no longer pink. Drain meat and add the Chipotle Chile seasoning. Stir until combined and set aside.
  • In a small bowl, mix together the egg and Ricotta cheese.
  • In a 9×13 baking dish, start by layering four lasagna noodles on the bottom of the pan. Then add a layer using 1/3 of the Ricotta mix, ½ beef, 1/3 Spaghetti sauce and 1/3 of the cheese. Repeat two more times.
  • Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.