READY IN 2¾ hrs

Southwestern Lasagna

Read Reviews (5)

"Here's a wonderful, meaty lasagna with a true southwestern flavor. You won't find this one in any Italian cookbook!" — WileyP

Directions

Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.
Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease.
Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.
To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr 45 mins
READY IN 2 hrs 45 mins

Footnotes

Cooks Note
I use ground chorizo meat, not the stuffed sausages, but they'll do okay, too. If you can't find chorizo, try substituting 2 pounds of lean ground beef and a couple packages of taco seasoning. It ain't the same, but it'll be edible!

Reviews More Reviews

Sep 16, 2010

This is a great recipe to start with. I did make a couple of changes though: I used about 1.25lb gound turkey and 1.3lb of mexican chorizo sausage (I didn't want all that fat in there). I also added more cumin, some paprika and chili podwer. Instead of ricotta, I used cottage cheese (since that's what I do with my regular Italian lasagna). In addition to the cobly jack I used, I added pepper jack to the ricottta/egg mixture. And for an additional crunch I added a can of corn to the sauce. This had kick and turned out AWESOME. I can't wait to make it again (since after eating 2 pieces, I dropped the entire lasagna pan). Thank!

—ChicagoCookie84-Anita

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Aug 20, 2010

Great fresh flavor with just enough heat. I did cut the recipe in half but next time I will prepare the whole thing. It is soooo good! Thanks for posting Wiley

—Kendra Jean

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5 Ratings

Aug 18, 2010

Excellent recipe. I have made it this way and with soyrizo. Amazingly, I can't tell the difference, although I know it is healthier.

—Marty

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Aug 16, 2010

Similar to enchilidas in preparation but it has an added bite from the chilies and noodles. True southwestern flavor.

—Brooklyn

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Aug 23, 2010

you just need one box of the noodles... aka not the 16oz

—southernspice

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Nutrition

Calories
718 kcal
36%

Carbohydrates
30.1 g
10%

Cholesterol
194 mg
65%

Fat
49.7 g
76%

Fiber
3.1 g
13%

Protein
41.5 g
83%

Sodium
1767 mg
71%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 718
Calories from Fat: 447

% Daily Value *
Total Fat 49.7g 76 %
Saturated Fat 22g 110 %
Cholesterol 194mg 65 %
Sodium 1767mg 71 %
** Potassium 798mg 22 %
Total Carbohydrates 30.1g 10 %
Dietary Fiber 3.1g 13 %
Protein 41.5g 83 %
** Sugars 2.5g
** Vitamin A 27 %
** Vitamin C 36 %
** Calcium 34 %
** Iron 44 %
** Thiamin 59 %
** Niacin 90 %
** Vitamin B6 42 %
** Magnesium 22 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.