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
Continue After Advertisement
Ingredients
-
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
Directions
-
Dice the chorizo sausage and skin the sweet sausages, brown, drain and set aside.Pre-heat oven to 350.
-
Add tomatoes, cumin, onion, peppers and garlic to a large saucepan. Simmer until the onion and peppers are soft (about 30 minutes). Set aside.
-
Lightly whisk the eggs and stir in the ricotta to blend into a thick sauce. Set aside
-
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.
-
Bake for 45-60 minutes or until top is nicely browned. Serve with a mixed green salad.
See what other Food52ers are saying.