Serves a Crowd

Baked Southwestern Lasagna

January 24, 2010
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 1 pound Chorizo sausage
  • 1/2 pound Italian sweet sausage or ground beef
  • 32 ounces crushed tomatoes with juice
  • 2 tablespoons cumin
  • 1 Sweet onion
  • 1 jalapeno pepper diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 1 green bell pepper diced
  • 32 ounces Ricotta cheese
  • 2 eggs
  • 1 pound Monterey Jack cheese shredded
  • 1/2 cup medium hot green chilies
  • 1 pound oven-ready lasagna noodles
  1. Dice the chorizo sausage and skin the sweet sausages, brown, drain and set aside.Pre-heat oven to 350.
  2. Add tomatoes, cumin, onion, peppers and garlic to a large saucepan. Simmer until the onion and peppers are soft (about 30 minutes). Set aside.
  3. Lightly whisk the eggs and stir in the ricotta to blend into a thick sauce. Set aside
  4. 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.
  5. Bake for 45-60 minutes or until top is nicely browned. Serve with a mixed green salad.

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