Prep 15 hrs
Cook 45 mins
This lasagna has a smokey flavor that reminds me of BBQ. It uses corn tortillas instead of pasta. I served it to my family at Christmas and it was a big hit.
- 1 lb ground chuck
- 1 lb smoked sausage
- 1 medium onion
- 3 garlic cloves
- 1 lb shredded sharp cheddar cheese
- 1 1⁄2 lbs ricotta cheese
- 1 teaspoon parsley flakes
- 1 egg
- 1⁄2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 12 corn tortillas
- 16 ounces picante sauce
- In a frying pan, brown ground chuck and drain.
- Slice the sausage into piece about 1/2 inch long.
- Add onion, garlic, sausage, pepper, chili powder, cumin to the meat and cook for about 5 minutes.
- Add the picante sauce to the meat mixture.Heat then set aside.
- In another bowl, add the ricotta cheese, egg and parsley flakes. Mix together well.
- Spray the bottom of a baking dish with non-stick cooking spray. Lay four tortillas in the dish forming a single layer. It is ok if they overlap.
- Place 1/2 of the cheese and 1/3 of the meat mixture on the tortillas. Spread them around forming an even layer. Sprinkle 1/3 of the cheddar cheese on top.
- Layer four mor tortillas and repeat the previous step.
- Add a top layer of tortillas and top with the remaining meat. It needs some moisture so that the tortillas stay moist.Sprinkle the top with the remaining cheese.
- Cover with foil and bake at 375 degrees for 45 minutes.
There's a neighbor couple I often cook for, & they needed a main course this big last week (grandkids & all visiting), so I made this for them, with the understanding that I have 2 small taste-test servings for the 2 of us! Worked out very well, & the lasagna was wonderfully tasty & satisfying! Now I need to keep the recipe around & make it again sometime for guests of our own! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]