Spicy Chorizo Mexican Lasagna
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This recipe for Spicy Chorizo Mexican Lasagna gives a unique spin to the classic Italian dish that is full of flavor and easy to make in under an hour!
After creating this delicious and super popular Mexican Stuffed Shells recipe, I couldn’t wait to come up with another great pasta recipe with a Mexican flair!
For this recipe, I went with a classic lasagna and gave it a spicy twist!
It’s simple winter comfort food at its finest!
Mexican Lasagna Ingredients
- 1 red onion (finely diced)
- 4 cloves garlic (minced)
- 20 oz soy chorizo (or pork)
- 24 oz roasted garlic marinara sauce
- 2 tsp chili powder (divided)
- 2 tsp cumin (divided)
- ½ tsp red pepper flakes
- 6 lasagna noodles
- 2 cups ricotta cheese
- 2 tbsp cilantro (chopped)
- 2 cups pepper jack cheese (shredded)
- ¼ cup cotija cheese
Mexican Lasagna Instructions
Preheat oven to 375°F.
Add the onion, garlic and chorizo to a large skillet over medium heat.
Cook for 8-10 minutes, then add the roasted garlic marinara sauce on top.
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 thelasagna noodles for 8 minutes.
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.
Mix well then set to the side. Once the chorizo sauce is ready, make a “preparation station”.
Pour half of the sauce into the bottom of a 9″ x 13″ baking dish.
Layer three lasagna noodles on top.
Spread half of the ricotta herb mixture on the noodles.
Cover with the remaining sauce, three lasagna noodles and the remaining ricotta herb mixture. Top with the pepper jack and cotija cheeses.
Place in the oven for 25-30 minutes of until the edges begin to brown.
Slice and serve for a scrumptious weeknight meal made in under an hour!
Spicy Chorizo Mexican Lasagna
Ingredients
- 1 cup red onion, finely diced
- 4 cloves garlic, minced
- 20 oz soy chorizo, or pork chorizo
- 24 oz roasted garlic marinara sauce
- 2 tsp chili powder, divided
- 2 tsp ground cumin, divided
- ½ tsp red pepper flakes
- 6 lasagna noodles
- 2 cups ricotta cheese
- 2 tbsp cilantro, chopped
- 2 cups pepper jack cheese, shredded
- ¼ cup cotija cheese, crumbled
Instructions
- Preheat oven to 375°F.
- Add the onion, garlic and chorizo to a large skillet over medium heat.
- Cook for 8-10 minutes, then add the roasted garlic marinara 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 lasagna noodles for 8 minutes.
- 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.
- Mix well then set to the side.
- Once the chorizo sauce is ready, make a “preparation station”.
- Pour half of the sauce into the bottom of a 9" x 13" baking dish.
- Layer three lasagna noodles on top.
- Spread half of the ricotta herb mixture on the noodles.
- Cover with the remaining sauce, then three lasagna noodles, then the remaining ricotta herb mixture.
- Top with the pepper jack and cotija cheeses.
- Place in the oven for 25-30 minutes of until the edges begin to brown.
Nutrition Facts
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