Lasagne Southwestern Style


1 pound Chorizo sausage

3 cups Tomatoes, crushed

2 Tablespoons Cumin

1 medium Onion, diced

2 cloves Garlic, minced

1 1/2 cup Ricotta cheese

2 Eggs

1 pound Monterey Jack cheese

1/2 cup Mild green chiles, chopped

1 box Oven-ready lasagna noodles


Brown the sausage, drain, and set aside. Add the tomatoes, cumin, onion, and garlic to a saucepan. Simmer until the onion is soft (about 45-60 minutes). Set aside. Lightly whip the eggs and stir in the ricotta. Set aside. Pre-heat the oven to 350. Place 1/3 of the sauce in a large casserole dish. Top with a layer of pasta. Top with the sausage, green chiles, 1/3 of the sauce, and 1/2 of the Monterey Jack. Top with a layer of pasta. Add the ricotta mix and top with a layer of pasta. Top with the remaining sauce and cheese. Bake for 45-60 minutes or until the top is browned.

Serve with a salad for a great meal!

Serves 4-6