Irresistible Hatch Green Chile Lasagna

Here is my favorite hatch green chile lasagna recipe, with layers of tender pasta, creamy cheese sauce, roasted hatch chiles, and a hearty mix of ground beef and spices.

This lasagna is what we make every fall when hatch chiles are in season. The smoky, mild heat from the chiles makes it so much better than regular lasagna. My kids actually ask for seconds, which never happens with vegetables involved!

What Kind of Hatch Green Chiles Should I Use?

Fresh Hatch green chiles are ideal if you can get your hands on them during their short season from late August through September, but frozen or canned Hatch chiles work perfectly well year-round. If you’re using fresh chiles, you’ll need to roast them yourself until the skins are charred, then peel off the skins and remove the seeds before chopping. For convenience, many stores sell pre-roasted Hatch chiles in the freezer section, which saves you time and still gives you that signature smoky, earthy flavor. When selecting your chiles, look for medium heat varieties unless you really love spice – the mild ones can be a bit bland for this recipe, while the hot ones might overpower the other flavors in your lasagna.

Options for Substitutions

This recipe has some flexibility, but let’s talk about what you can swap and what you really shouldn’t:

• Hatch green chiles: These are the star of the show, so I’d really try to find them if possible. But if you can’t, poblano peppers or Anaheim chiles work as substitutes. You might need to roast and peel them yourself, and the flavor will be a bit different but still delicious.
• Fontina cheese: If you can’t find fontina, try Monterey Jack or even mild cheddar. Both melt well and won’t overpower the chile flavors.
• Roasted chicken: Store-bought rotisserie chicken saves time, but you can also use leftover grilled chicken, turkey, or even ground chicken that’s been cooked and seasoned.
• Whole milk for béchamel: You can use 2% milk, but the sauce might be slightly thinner. Heavy cream will make it richer, so use about 1½ cups cream mixed with ½ cup water.
• Cilantro: Not a cilantro fan? Try fresh oregano or just skip it entirely. Some people also like to use green onions for a mild onion flavor.
• Lasagna noodles: Regular lasagna noodles work fine, but you can also use no-boil noodles – just add an extra ¼ cup of liquid to each sauce to help them cook properly.

Watch Out for These Mistakes While Baking

The biggest mistake with Hatch green chile lasagna is not properly roasting and peeling your chiles – if you skip removing the charred skins and seeds, you’ll end up with bitter, tough pieces that ruin the smooth texture. Make sure your béchamel sauce is completely smooth before layering by whisking constantly while adding the warm milk, as lumpy sauce will create an uneven, grainy lasagna. Don’t forget to let your lasagna rest for at least 15-20 minutes after baking, which allows the layers to set and makes slicing much cleaner – cutting too early will result in a sloppy mess on your plate. For best results, cover the lasagna with foil for the first 30 minutes of baking to prevent the cheese from browning too quickly, then remove the foil to get that golden top.

What to Serve With Hatch Green Chile Lasagna?

This spicy, cheesy lasagna is pretty hearty on its own, but I love serving it with a simple side salad dressed with lime vinaigrette to balance out all that rich cheese and chile heat. A basket of warm corn tortillas or crusty bread is perfect for scooping up any extra sauce, and don’t forget to put out plenty of lime wedges since the citrus really brightens up each bite. For drinks, I always keep cold beer or agua fresca on hand because this dish has some serious kick to it. You could also add some Mexican street corn or roasted vegetables like zucchini and bell peppers to round out the meal.

Storage Instructions

Store: This Hatch green chile lasagna actually gets better after a day or two in the fridge! Cover it tightly with foil or plastic wrap and it’ll keep for up to 4 days. The flavors really meld together beautifully, making it perfect for meal prep or feeding a crowd over several days.

Freeze: You can freeze this lasagna either before or after baking, which makes it super convenient for busy weeks. Wrap it well in plastic wrap and then foil, and it’ll stay good for up to 3 months. If freezing unbaked, just add an extra 30-45 minutes to the cooking time when you’re ready to bake it.

Reheat: To warm up leftover lasagna, cover it with foil and bake at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions, but the oven method keeps that nice texture. Don’t forget to add fresh cilantro and lime wedges when serving – they really brighten up the whole dish!

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-170 g
• Fat: 150-170 g
• Carbohydrates: 200-220 g

Ingredients

For assembling the lasagna:

• Lasagna noodles (cooked)
• 1/2 cup grated parmesan cheese
• 1/2 cup grated fontina cheese
• 2 cups grated mozzarella cheese
• 1 cup chopped cilantro (plus extra for topping)
• Lime wedges for serving

For the Hatch chile tomato sauce:

• 28 oz crushed tomatoes
• 1 tsp ground cumin
• 1 tsp kosher salt
• 4 tbsp unsalted butter
• 1 cup roasted hatch green chiles (chopped, skins and seeds removed)
• 2 garlic cloves (crushed)
• 1/2 onion

For the Hatch-lime chicken:

• 4 cups roasted chicken (chopped)
• 1 1/2 cups hatch green chiles (chopped, skins and seeds removed)
• 1 jalapeno pepper (stemless, seeded, chopped)
• 1/2 tsp ground cayenne
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• Juice of 1 lime

For the béchamel sauce:

• 3 tbsp unsalted butter
• 3 tbsp flour
• 2 cups whole milk (warmed)
• 3/4 cup hatch green chiles (chopped, skin and seeds removed)
• Pinch of ground cinnamon
• 1 tsp ground cumin
• 1 tsp kosher salt

Step 1: Prepare the Hatch Tomato Sauce

• 28 oz crushed tomatoes
• 1 tsp ground cumin
• 1 tsp kosher salt
• 4 tbsp unsalted butter
• 1 cup roasted Hatch green chiles (chopped, skins and seeds removed)
• 2 garlic cloves (crushed)
• 1/2 onion

In a saucepan, combine the 28 oz crushed tomatoes, 1 tsp ground cumin, 1 tsp kosher salt, 4 tbsp unsalted butter, 1 cup chopped roasted Hatch green chiles, 2 garlic cloves (crushed), and 1/2 onion.

Bring the mixture to a simmer over medium heat.

Simmer for 35-45 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Salt to taste and set aside.

Step 2: Prepare the Hatch-Lime Chicken Filling

• 4 cups roasted chicken (chopped)
• 1 1/2 cups Hatch green chiles (chopped, skins and seeds removed)
• 1 jalapeno pepper (stemless, seeded, chopped)
• 1/2 tsp ground cayenne
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• juice of 1 lime

In a bowl, combine the 4 cups roasted chicken (chopped), 1 1/2 cups Hatch green chiles (chopped, skins and seeds removed), 1 jalapeno pepper (stemless, seeded, chopped), 1/2 tsp ground cayenne, 1 tsp kosher salt, 1 1/2 tsp ground cumin, and the juice of 1 lime.

Stir well to incorporate all the ingredients, breaking up any large pieces of chicken.

Set aside.

For more flavor, I like to let this mixture sit for at least 10 minutes to allow the chicken to absorb the aromas.

Step 3: Make the Hatch Chile Béchamel Sauce

• 3 tbsp unsalted butter
• 3 tbsp flour
• 2 cups whole milk (warmed)
• 3/4 cup Hatch green chiles (chopped, skin and seeds removed)
• pinch of ground cinnamon
• 1 tsp ground cumin
• 1 tsp kosher salt

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter.

Once melted, whisk in 3 tablespoons flour to form a roux, whisking continuously until the mixture is golden in color.

Slowly pour in 2 cups warmed whole milk, whisking constantly to prevent lumps.

Simmer for 5-10 minutes, stirring frequently, until the béchamel thickens.

Stir in 3/4 cup Hatch green chiles (chopped, skins and seeds removed), a pinch of ground cinnamon, 1 tsp ground cumin, and 1 tsp kosher salt.

Stir until well combined, then decrease the heat to low and keep warm.

I always make sure to use warm milk; it keeps the sauce nice and smooth.

Step 4: Assemble the Lasagna Layers

• lasagna noodles (cooked)
• Hatch tomato sauce (from Step 1)
• Hatch chile béchamel (from Step 3)
• Hatch-lime chicken filling (from Step 2)
• 1 cup chopped cilantro (plus extra for topping)
• 1/2 cup grated parmesan cheese
• 1/2 cup grated fontina cheese
• 2 cups grated mozzarella cheese

Preheat the oven to 350°F.

In a 9×13-inch baking dish, spread a thin layer of the Hatch tomato sauce (from Step 1) on the bottom.

Add a layer of cooked lasagna noodles to cover the sauce.

Spread a layer of Hatch chile béchamel (from Step 3) over the noodles.

Add a layer of Hatch-lime chicken filling (from Step 2) evenly over the béchamel.

Sprinkle a layer of chopped cilantro.

Distribute a portion of the cheeses (parmesan, fontina, and mozzarella) over the cilantro.

Top this with a layer of Hatch tomato sauce (from Step 1).

Repeat this layering process, starting again with noodles, until all the sauces, chicken, and cheese are used or until you reach the top of the dish.

For the final layer, add pasta, tomato sauce (from Step 1), béchamel (from Step 3), and top generously with parmesan, fontina, and mozzarella cheese.

I like to press each layer down gently to help the lasagna hold its shape when sliced.

Step 5: Bake and Serve the Lasagna

• extra chopped cilantro
• lime wedges for serving

Place the assembled lasagna in the oven and bake at 350°F for 30 minutes.

In the final 5 minutes, switch the oven to broil at 500°F and cook until the top is golden brown and bubbly, up to 5 minutes—watch carefully to prevent burning.

Remove from the oven and let the lasagna rest for at least 10 minutes before slicing.

Top with extra chopped cilantro and serve with lime wedges on the side.

I find that letting the lasagna rest helps the layers set, making it easier to serve beautiful slices.