Latina Lasagna

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READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs fresh chorizo sausage, casings removed
  • 2
    (24 ounce) jars tomato-and-basil pasta sauce
  • 1
    cup chopped fresh cilantro
  • 1
    (4 1/2 ounce) 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
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DIRECTIONS

  • 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.
  • Stir together ricotta cheese, whipping cream, and eggs until smooth.
  • 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.
  • Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.
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