Latina Lasagna

Southern Living

• Ready In: 2 hrs 5 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  fresh chorizo sausage, casings removed
• 2 (24 ounce) jars  tomato-and-basil  pasta sauce
• 1  cup  chopped fresh cilantro
• 1 (4 1/2ounce) can  chopped green chilies
• 1 (15 ounce) container ricotta cheese
• 1  cup  whipping cream
• 2  large eggs, lightly beaten
• 12  no-boil lasagna noodles
• 1 (16 ounce) package  shredded  four-cheese Mexican blend cheese

Directions

1. Preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Drain; return sausage to Dutch oven. Reduce heat to medium-low. Stir in pasta sauce, cilantro, and chiles; cook, stirring often, 5 minutes.
2. Stir together ricotta cheese, whipping cream, and eggs until smooth.
3. Spoon 1 cup sauce mixture into a lightly greased 13- x 9-inch pan. Top with 4 lasagna noodles. Top with half of ricotta cheese mixture, one-third of shredded Mexican cheese blend, and one-third of remaining sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture, and shredded cheese blend. Cover with aluminum foil.
4. Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.