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Latin Lasagna
Latin Lasagna
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Elevate your fall dinner with a zesty Latin-inspired lasagna featuring chorizo, green chiles, and a rich tomato-basil sauce.
Ingredients:
  • 1/2 lb fresh chorizo sausage, casings removed
  • 2 jars (24 oz each) tomato and basil pasta sauce
  • 1 cup chopped fresh cilantro
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 container (15 oz) ricotta cheese
  • 1 cup whipping cream
  • 2 eggs, slightly beaten
  • 12 no-boil lasagna noodles
  • 4 cups shredded Mexican cheese blend (16 oz)
Instructions:
  • Preheat your oven to 375°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 4-quart Dutch oven, sauté the sausage over medium heat for 8 to 10 minutes until fully cooked; remember to stir occasionally. Drain any excess fat. Add the pasta sauce, cilantro, and green chiles. Simmer over medium-low heat for 5 minutes, stirring frequently. Enjoy!
  • Combine ricotta cheese, whipping cream, and eggs in a medium bowl until velvety smooth.
  • Begin by generously layering the baking dish with 1 cup of the delectable pasta sauce mixture. Add 4 uncooked noodles on top, followed by half of the creamy ricotta cheese mixture, a third of the zesty Mexican cheese blend, and a third of the remaining savory pasta sauce mixture. Repeat this mouthwatering layering process starting with the noodles. Finally, top with the remaining 4 noodles, the remaining sauce mixture, and the remaining Mexican cheese blend. Seal the dish with foil for baking.
  • Bake uncovered for a total of 1 hour until golden and bubbly. Allow it to rest for 20 minutes before serving.

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