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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!
Course
Main Course
Cuisine
Mexican
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Servings
6
people
Calories
736
Author
Whitney Bond
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
Preheat oven to 375°F.
Add the onion, garlic and chorizo to a large skillet over medium heat.
Cook for 8-10 minutes, then add the roasted garlic marinara 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 the lasagna noodles for 8 minutes.
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.
Mix well then set to the side.
Once the chorizo sauce is ready, make a “preparation station”.
Pour half of the sauce into the bottom of a 9" x 13" baking dish.
Layer three lasagna noodles on top.
Spread half of the ricotta herb mixture on the noodles.
Cover with the remaining sauce, then three lasagna noodles, then the remaining ricotta herb mixture.
Top with the pepper jack and cotija cheeses.
Place in the oven for 25-30 minutes of until the edges begin to brown.
Nutrition
Serving:
6
g
|
Calories:
736
kcal
|
Carbohydrates:
37
g
|
Protein:
38
g
|
Fat:
47
g
|
Saturated Fat:
23
g
|
Cholesterol:
139
mg
|
Sodium:
1631
mg
|
Potassium:
630
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
2010
mg
|
Vitamin C:
10.6
mg
|
Calcium:
521
mg
|
Iron:
3.4
mg