Author Notes
As a lover of Tex-Mex, Mexican,and Southwestern cuisine, I decided to take the traditional Italian baked lasagna recipe and "kick it up a notch." Garnering up some of my favorite ingredients for producing a southwestern dish and adapting them to an Italian lasagna resulted in this Southwestern Lasagna, which leaves family and friends begging for more. —maggie531
Ingredients
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1 pound
Chorizo sausage
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1/2 pound
Italian sweet sausage or ground beef
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32 ounces
crushed tomatoes with juice
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2 tablespoons
cumin
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1
Sweet onion
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1
jalapeno pepper diced
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3
cloves garlic minced
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1
red pepper diced
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1
green bell pepper diced
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32 ounces
Ricotta cheese
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2
eggs
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1 pound
Monterey Jack cheese shredded
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1/2 cup
medium hot green chilies
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1 pound
oven-ready lasagna noodles
Directions
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Dice the chorizo sausage and skin the sweet sausages, brown, drain and set aside.Pre-heat oven to 350.
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Add tomatoes, cumin, onion, peppers and garlic to a large saucepan. Simmer until the onion and peppers are soft (about 30 minutes). Set aside.
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Lightly whisk the eggs and stir in the ricotta to blend into a thick sauce. Set aside
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Place 1/3 tomato sauce in large pyrex baking dish. Top with a layer of pasta. Top with the sausage and green chilies, 1/3 more sauce and 1/2 Monterey Jack. Top with another layer of pasta. Top with remaining sauce and cheese.
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Bake for 45-60 minutes or until top is nicely browned. Serve with a mixed green salad.
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