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.
Stir together ricotta cheese, whipping cream, and eggs until smooth.
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.
Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.
I thought this was good. Not sure I like the mix of the Mexican spicy sausage with the Italian tomato sauce. Not sure if I will make this again, but if I do, I might just use regular tomato sauce without Italian seasoning. Here are the subs I made...12 oz of soy chorizo, 2 (8 oz) Italian style tomato sauce & 14.5 oz can of diced tomatoes, 1 cup cilantro, 4 oz green chilies, 7.5 oz of ricotta, 1/4 cup of milk & 1/4 cup cottage cheese, 1 egg, 6 no-boil lasagna noodles, 8 oz Mexican cheese.
Have wanted to make this for two months. So worth the wait!!! I used pre-cooked jalapeÃ±o chicken sausage in place of chorizo and still delicious.
I would love to add veggies... maybe spinach next time.
It really needs no improving at all.
Loved, loved, loved this recipe. It's a keeper and will definitely be serving for guests! We doubled the cilantro and because the grocery store near us didn't have "no bake noodles", we cooked them for half the time before we put them in the lasagna dish. EXCELLENT!!!!! This has me hunting other unusual lasagna recipes. Better than traditional ingredients if you ask me. :)
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