Southwestern Lasagna Recipe - Allrecipes.com
Southwestern Lasagna Recipe
  • READY IN hrs

Southwestern Lasagna

Recipe by  

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

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Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.
  4. 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.
  5. Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.
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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!
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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!

 
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

 

6 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.

 
Aug 16, 2010

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

 
Aug 23, 2010

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

 
Oct 08, 2013

Everyone really liked this and I got lots of compliments on it. I had an Anaheim pepper that needed to be used up so I subbed that for the jalapeno. I left out the onion and used extra cilantro. I made sure to drain the chorizo really well so I could cut back a few extra calories. I also threw in some chopped red peppers into the meat mixture. Very yummy, will definitely make again!

 

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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.

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About the Cook

WileyP
10 Followers 1 Saved Recipes
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