Spicy Chorizo Mexican Lasagna

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This recipe for Spicy Chorizo Mexican Lasagna gives a unique spin to the classic Italian dish that is full of flavor and easy to make in under an hour!

Spicy Mexican Lasagna

After creating this delicious and super popular Mexican Stuffed Shells recipe, I couldn’t wait to come up with another great pasta recipe with a Mexican flair!

Vegetarian Chorizo Mexican Lasagna

For this recipe, I went with a classic lasagna and gave it a spicy twist!

Chorizo Pepper Jack Mexican Lasagna

It’s simple winter comfort food at its finest!

Spicy Mexican Lasagna Ingredients

Mexican Lasagna Ingredients

  • 1 red onion (finely diced)
  • 4 cloves garlic (minced)
  • 20 oz soy chorizo (or pork)
  • 24 oz roasted garlic marinara sauce
  • 2 tsp chili powder (divided)
  • 2 tsp cumin (divided)
  • ½ tsp red pepper flakes
  • 6 lasagna noodles
  • 2 cups ricotta cheese
  • 2 tbsp cilantro (chopped)
  • 2 cups pepper jack cheese (shredded)
  • ¼ cup cotija cheese

Mexican Lasagna Instructions

Preheat oven to 375°F.

Add the onion, garlic and chorizo to a large skillet over medium heat.

Chorizo Lasagna Filling

Cook for 8-10 minutes, then add the roasted garlic marinara sauce on top.

Barilla Garlic Chorizo Lasagna Sauce

Add 1 tsp chili powder, 1 tsp cumin and red pepper flakes to the sauce. Stir to combine, cover and simmer over low heat for 15 minutes.

In the mean time, boil thelasagna noodles for 8 minutes.

Barilla Lasagna Noodles

Drain and set to the side after boiling.

In a small bowl combine the ricotta cheese, 1 tsp chili powder, 1 tsp cumin and cilantro.

Mexican Ricotta Cheese

Mix well then set to the side.  Once the chorizo sauce is ready, make a “preparation station”.

Lasagna Preparation Station

Pour half of the sauce into the bottom of a 9″ x 13″ baking dish.

Mexican Lasagna Recipe

Layer three lasagna noodles on top.

Mexican Lasagna Recipe

Spread half of the ricotta herb mixture on the noodles.

Mexican Lasagna Recipe

Cover with the remaining sauce, three lasagna noodles and the remaining ricotta herb mixture.  Top with the pepper jack and cotija cheeses.

Mexican Lasagna Recipe

Place in the oven for 25-30 minutes of until the edges begin to brown.

Vegetarian Mexican Lasagna

Slice and serve for a scrumptious weeknight meal made in under an hour!

Mexican Lasagna Recipe

Spicy Mexican Lasagna
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Spicy Chorizo Mexican Lasagna

This recipe for Spicy Chorizo Mexican Lasagna gives a unique spin to the classic Italian dish that is full of flavor and easy to make in under an hour!

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Calories 736 kcal

Ingredients

  • 1 cup red onion finely diced
  • 4 cloves garlic minced
  • 20 oz soy chorizo or pork chorizo
  • 24 oz roasted garlic marinara sauce
  • 2 tsp chili powder divided
  • 2 tsp ground cumin divided
  • ½ tsp red pepper flakes
  • 6 lasagna noodles
  • 2 cups ricotta cheese
  • 2 tbsp cilantro chopped
  • 2 cups pepper jack cheese shredded
  • ¼ cup cotija cheese crumbled

Instructions

  1. Preheat oven to 375°F.

  2. Add the onion, garlic and chorizo to a large skillet over medium heat.
  3. Cook for 8-10 minutes, then add the roasted garlic marinara sauce.

  4. Add 1 tsp chili powder, 1 tsp cumin and red pepper flakes to the sauce.
  5. Stir to combine, cover and simmer over low heat for 15 minutes.
  6. In the mean time, boil the lasagna noodles for 8 minutes.

  7. Drain and set to the side after boiling.
  8. In a small bowl combine the ricotta cheese, 1 tsp chili powder, 1 tsp cumin and cilantro.
  9. Mix well then set to the side.
  10. Once the chorizo sauce is ready, make a “preparation station”.
  11. Pour half of the sauce into the bottom of a 9" x 13" baking dish.

  12. Layer three lasagna noodles on top.
  13. Spread half of the ricotta herb mixture on the noodles.
  14. Cover with the remaining sauce, then three lasagna noodles, then the remaining ricotta herb mixture.
  15. Top with the pepper jack and cotija cheeses.
  16. Place in the oven for 25-30 minutes of until the edges begin to brown.