Recipe By WileyP
Published Apr 2nd
Southwestern Lasagna
Prep 1h Cook 1h 45m Additional - Ready In 2h 45m
Servings 12 servings Calories 718.1

Here’s a wonderful, meaty lasagna with a true southwestern flavor. You won’t find this one in any Italian cookbook!

Recipe Ingredients

  • 4 cups canned crushed tomatoes
  • 1 (7 ounce) can diced green chiles
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 10 sprigs fresh cilantro, chopped
  • 2 tablespoons ground cumin
  • 2 pounds chorizo sausage
  • 1 (32 ounce) container ricotta cheese
  • 4 eggs, lightly beaten
  • 1 (16 ounce) package Mexican style shredded four cheese blend
  • 1 (8 ounce) package no-cook lasagna noodles

Cooking Directions

  1. 1 Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.
  4. 4 To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. 5 Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.

Nutrition Facts

  • Calories 718.1
  • Carbohydrate 30.1 g
  • Cholesterol 185.5 mg
  • Fat 49.7 g
  • Fiber 3.1 g
  • Protein 41.5 g
  • Saturated Fat 22 g
  • Sodium 1767.3 mg
  • Sugar 2.5 g

Chef's Notes

I use ground chorizo meat, not the stuffed sausages, but they'll do okay, too. If you can't find chorizo, try substituting 2 pounds of lean ground beef and a couple packages of taco seasoning. It ain't the same, but it'll be edible!


  1. I really enjoyed this recipe. I did use 1 lb ground chorizo and 1 lb ground turkey w/ some taco seasoning to cut out some of the fat but pretty much followed the recipe otherwise. My diced tomatoes were really chunky...I think I'll mince them down some more next time. Because there absolutely WILL be - Read more ...
  2. sooooooo good loved it
  3. Everyone really liked this and I got lots of compliments on it. I had an Anaheim pepper that needed to be used up so I subbed that for the jalapeno. I left out the onion and used extra cilantro. I made sure to drain the chorizo really well so I could cut back a few - Read more ...
  4. This is a great recipe to start with. I did make a couple of changes though: I used about 1.25lb gound turkey and 1.3lb of mexican chorizo sausage (I didn't want all that fat in there). I also added more cumin some paprika and chili podwer. Instead of ricotta I used cottage cheese (since that's - Read more ...
  5. you just need one box of the noodles... aka not the 16oz
  6. Great fresh flavor with just enough heat. I did cut the recipe in half but next time I will prepare the whole thing. It is soooo good! Thanks for posting Wiley
  7. Excellent recipe. I have made it this way and with soyrizo. Amazingly I can't tell the difference although I know it is healthier.
  8. Similar to enchilidas in preparation but it has an added bite from the chilies and noodles. True southwestern flavor.