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Latin Lasagna

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Latin Lasagna
  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 10
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Bring Latin flavors to your fall dinner tonight. Bake this cheesy lasagna dish using tomato and basil pasta sauce, chorizo sausage and Old El Paso® green chiles.
Updated Mar 14, 2014

Ingredients

  • 1/2 lb fresh chorizo sausage, casings removed
  • 2 jars (24 oz each) tomato and basil pasta sauce
  • 1 cup chopped fresh cilantro
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 container (15 oz) ricotta cheese
  • 1 cup whipping cream
  • 2 eggs, slightly beaten
  • 12 no-boil lasagna noodles
  • 4 cups shredded Mexican cheese blend (16 oz)

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.
  • 3
    In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.
  • 4
    Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.
  • 5
    Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.

Nutrition

590 Calories, 39g Total Fat, 27g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Total Fat
39g
0%
Saturated Fat
21g
0%
Sodium
1050mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
3g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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