Total Time
1 Hour 48 Mins
Yield
Makes 8 servings
Photo: Jim Franco; Styling: Leslie Siegel

How to Make It

Step 1

Preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Drain; return sausage to Dutch oven. Reduce heat to medium-low. Stir in pasta sauce, cilantro, and chiles; cook, stirring often, 5 minutes.

Step 2

Stir together ricotta cheese, whipping cream, and eggs until smooth.

Step 3

Spoon 1 cup sauce mixture into a lightly greased 13- x 9-inch pan. Top with 4 lasagna noodles. Top with half of ricotta cheese mixture, one-third of shredded Mexican cheese blend, and one-third of remaining sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture, and shredded cheese blend. Cover with aluminum foil.

Step 4

Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.

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