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Hatch Green Chile Chicken Lasagna

Servings: 8


for the lasagna

  • Hatch chile tomato sauce, recipe below
  • Hatch-lime chicken, recipe below
  • béchamel, recipe below
  • lasagna noodles, cooked
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup fontina cheese, grated
  • 2 cups of mozzarella, grated
  • 1 cup cilantro, and more for topping, chopped
  • lime wedges for serving

for the Hatch chile tomato sauce

  • 28 ounces crushed tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 4 tablespoons 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, stem removed, seeded and chopped
  • 1/2 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon ground cumin
  • juice of 1 lime

for the béchamel

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


  • Heat the oven to 350 degrees
  • In a 9×13 baking dish add a thin layer of tomato sauce.
  • Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan).
  • Evenly spread a layer of béchamel on top of the pasta.
  • Add a layer of Hatch-lime chicken on top of the béchamel.
  • Sprinkle a layer of cilantro on top of the béchamel.
  • Evenly distribute a portion of the cheeses on top of the cilantro.
  • Finish with a layer of Hatch tomato sauce.
  • Repeat all steps beginning with step number 2.
  • Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella.
  • Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes.
  • Top with chopped cilantro and serve with lime wedges.

for the Hatch chile tomato sauce

  • Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.

for the Hatch-lime chicken

  • Place all ingredients into a bowl. Stir well to incorporate. Set aside

for the béchamel

  • In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden.
  • Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning.
  • Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.


For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.