Spicy Chorizo Mexican Lasagna

Spicy Mexican Lasagna

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After creating my delicious and super popular Mexican Stuffed Shells recipe with Barilla pasta, I couldn’t wait to come up with another great Barilla pasta recipe with a Mexican flair!

Vegetarian Chorizo Mexican Lasagna

For this recipe, I went with a classic lasagna and gave it a spicy twist!

Chorizo Pepper Jack Mexican Lasagna

It’s simple winter comfort food at its finest!

Spicy Mexican Lasagna Ingredients

Ingredients

  • 1 red onion (finely diced)
  • 4 cloves garlic (minced)
  • 20 oz soy chorizo (or pork)
  • 24 oz Barilla Roasted Garlic Sauce
  • 2 tsp chili powder (divided)
  • 2 tsp cumin (divided)
  • ½ tsp red pepper flakes
  • 6 Barilla Lasagna Noodles
  • 2 cups ricotta cheese
  • 2 tbsp cilantro (chopped)
  • 2 cups pepper jack cheese (shredded)
  • ¼ cup cotija cheese

Preheat oven to 375°.

Add the onion, garlic and chorizo to a large skillet over medium heat.

Chorizo Lasagna Filling

Cook for 8-10 minutes, then add the Barilla Roasted Garlic Sauce on top.

Barilla Garlic Chorizo Lasagna 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 Barilla lasagna noodles for 8 minutes.

Barilla Lasagna Noodles

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.

Mexican Ricotta Cheese

Mix well then set to the side.  Once the chorizo sauce is ready, make a “preparation station”.

Lasagna Preparation Station

Pour half of the sauce into the bottom of a 9″ x 13″ baking dish.

Mexican Lasagna Recipe

Layer three lasagna noodles on top.

Mexican Lasagna Recipe

Spread half of the ricotta herb mixture on the noodles.

Mexican Lasagna Recipe

Cover with the remaining sauce, three lasagna noodles and the remaining ricotta herb mixture.  Top with the pepper jack and cotija cheeses.

Mexican Lasagna Recipe

Place in the oven for 25-30 minutes of until the edges begin to brown.

Vegetarian Mexican Lasagna

Slice and serve for a scrumptious weeknight meal made in under an hour!

Mexican Lasagna Recipe

Right now all Safeway stores (I bopped over to Vons in San Diego) are offering a great promotion on Barilla pastas and sauces, $1 off the purchase of ONE (1) box of Barilla® Lasagne and ONE (1) Barilla® Sauce, which makes now the perfect time to make this scrumptious lasagna recipe!

Don’t forget to follow our friends at Barilla on Facebook to find more great deals and recipes!

Barilla Mexican Lasagna

♣ Vegetarian Option: This recipe is vegetarian when soy chorizo is used.

Spicy Chorizo Mexican Lasagna

Prep Time: 30 minutes

Cook Time: 25 minutes

Serving Size: 6-8

Spicy Chorizo Mexican Lasagna

Ingredients

  • 1 red onion (finely diced)
  • 4 cloves garlic (minced)
  • 20 oz soy chorizo (or pork)
  • 24 oz Barilla Roasted Garlic Sauce
  • 2 tsp chili powder (divided)
  • 2 tsp cumin (divided)
  • ½ tsp red pepper flakes
  • 6 Barilla Lasagna Noodles
  • 2 cups ricotta cheese
  • 2 tbsp cilantro (chopped)
  • 2 cups pepper jack cheese (shredded)
  • ¼ cup cotija cheese

Instructions

  1. Preheat oven to 375°.
  2. Add the onion, garlic and chorizo to a large skillet over medium heat.
  3. Cook for 8-10 minutes, then add the Barilla Roasted Garlic Sauce on top.
  4. Add 1 tsp chili powder, 1 tsp cumin and red pepper flakes to the sauce.
  5. Stir to combine, cover and simmer over low heat for 15 minutes.
  6. In the mean time, boil the Barilla lasagna noodles for 8 minutes.
  7. Drain and set to the side after boiling.
  8. In a small bowl combine the ricotta cheese, 1 tsp chili powder, 1 tsp cumin and cilantro.
  9. Mix well then set to the side.
  10. Once the chorizo sauce is ready, make a “preparation station”.
  11. Pour half of the sauce into the bottom of a 9? x 13? baking dish.
  12. Layer three lasagna noodles on top.
  13. Spread half of the ricotta herb mixture on the noodles.
  14. Cover with the remaining sauce, then three lasagna noodles, then the remaining ricotta herb mixture.
  15. Top with the pepper jack and cotija cheeses.
  16. Place in the oven for 25-30 minutes of until the edges begin to brown.
http://littleleopardbook.com/2013/12/11/spicy-chorizo-mexican-lasagna/