Chicken Chorizo Lasagna

1. 1

   Preheat oven to 375F.

2. 2

   In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done.

3. 3

   Drain.

4. 4

   Add chicken.

5. 5

   In a separate bowl, mix ricotta and egg.

6. 6

   ( I seasoned this with salt and pepper.)

7. 7

   Take a greased 13 x 9 in baking dish and spread 1 cup enchilada sauce on the bottom.

8. 8

   Place your noodles on top.

9. 9

   Then 1/3 of your ricotta mixture.

10. 10

    And 1/2 of the chicken mixture.

11. 11

    Then the shredded cheese.

12. 12

    And finally enchilada sauce.

13. 13

    (I did not use a whole can here).

14. 14

    Repeat layers.

15. 15

    Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese.

16. 16

    Baked covered for 45 - 50 minutes.

17. 17

    Then bake uncovered for 10 minutes.

18. 18

    Sprinkle with Cilantro and let it stand for 15 minutes before serving.

19. 19

    ( I did not do the Cilantro here because I made pico de gallo).

20. 20

    * The original recipe also added a recipe for avacado cream sauce which includes 2 medium avacados (peeled, pitted and halved), 1/4 cup sour cream, 2 tablespoons lime juice, 1/4 tsp salt all blended together until smooth.

21. 21

    ( I did not make this but had sour cream, Guacamole, and pico de gallo.

22. 22

    The lasagna needs a touch of freshness to give it a lift.)

* Per serving · 4 servings · Values may vary.

No additional tips available.