COWBOY LASAGNA
Serves 4-6
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
3/4 cup green chilies, chopped
1 box Oven-ready lasagna noodles
Brown the sausage, drain, and set aside. Add the next 4 ingredients to a saucepan. Simmer until the
onion is soft (about 30 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. Cover with a layer of pasta. Layer in the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack.
Arrange another layer of pasta.
Add the ricotta mix and another layer of pasta.
Top with the remaining sauce and cheese. Bake for 45-60 minutes or until the top is browned.
Serves 4-6
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
3/4 cup green chilies, chopped
1 box Oven-ready lasagna noodles
Brown the sausage, drain, and set aside. Add the next 4 ingredients to a saucepan. Simmer until the
onion is soft (about 30 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. Cover with a layer of pasta. Layer in the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack.
Arrange another layer of pasta.
Add the ricotta mix and another layer of pasta.
Top with the remaining sauce and cheese. Bake for 45-60 minutes or until the top is browned.
