Latina Lasagna

Name: Latina Lasagna
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 1/2 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

9 ingredients

4 steps

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 1/2 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

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.