Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 lb fresh chorizo; 1 lb lean ground beef; 1 onion, chopped; 3 peppers, diced (3 different colors); 1 can enchilada sauce (28 ounces); 2 can Mexican tomatoes with Chili's (7 ounces); 2 can tomato paste; 1 black pepper; 1 salt; 2 garlic cloves; 1 Mexican oregano; 1 cilantro; 1 ground cumin; 2 tbsp agave nectar; 1 packages lasagna noodles; 1/2 cup water; 12 oz mozzarella cheese; 16 oz ricotta cheese; 1 egg; 1/2 cup arugula; 1/2 lb cotija cheese crumbled; 1/2 lb Monterey Jack cheese grated; 1/2 lb grated parmesan cheese; 1 sour cream; 2 tomatoes; 1 can chopped, black olives; 1 pepper mild to hot

27 ingredients

16 steps

Ingredients

1 lb fresh chorizo
1 lb lean ground beef
1 onion, chopped
3 peppers, diced (3 different colors)
1 can enchilada sauce (28 ounces)
2 can Mexican tomatoes with Chili's (7 ounces)
2 can tomato paste
1 black pepper
1 salt
2 garlic cloves
1 Mexican oregano
1 cilantro
1 ground cumin
2 tbsp agave nectar
1 packages lasagna noodles
1/2 cup water
12 oz mozzarella cheese
16 oz ricotta cheese
1 egg
1/2 cup arugula
1/2 lb cotija cheese crumbled
1/2 lb Monterey Jack cheese grated
1/2 lb grated parmesan cheese
1 sour cream
2 tomatoes
1 can chopped, black olives
1 pepper mild to hot

Directions

1

Brown meats with onions
2

Add peppers and cook until simi-soft.
3

Add the tomatoes, water and seasoning.
4

And simmer for at least 2 hours.
5

Prepare the lasagna noodles per package instructions.
6

Mix ricotta cheese with egg and the minced arugula
7

Combine Monterey Jack, cotija and parmesan cheese into a three cheese blend.
8

In 9 by 13 baking dish put 1/4 quarter of the meat sauce.
9

Place 1/3 of the noodles on top of meat sauce.
10

Followed by 1/2 of the ricotta mixture and 1/2 of the mozzarella.
11

Add 1/4 of the meat sauce.
12

Sprinkle with a 1/4 of the cheese blend.
13

Repeat steps 8 through 10
14

Place last layer of noodles, and the last of the meat sauce followed by the remaining 3 cheese blend.
15

Cover and bake a half hour in a 370F oven covered.
16

Let rest for 20 minutes and top with sour cream, fresh chopped tomatoes, chopped olives, pepper and some sprigs of fresh cilantro.