Mex-Italian Lasagna

1. 1

   caramelize the onion in EVOO at med to med-hi heat and add them to a food processor

2. 2

   add the ground pork to the pan and brown it, adding fennel and cumin seeds

3. 3

   add the tomatoes, paste, and spices, process to a fine chunk

4. 4

   ladle some of the sauce into the pork; mix and continue to heat

5. 5

   add the beans to the pork; add more sauce, spices as needed, and continue to heat

6. 6

   combine the ricotta with the parmesan and mozzarella

7. 7

   assemble: spoon a layer of sauce into the bottom of two 9-inch baking dishes, add a layer of tortillas, the spoon and spread half of the ground pork and bean mixture into each; top with another layer of tortillas, and spread half of the cheese mixture over each; distribute the sausage slices into the cheese layer, cover with a last layer of tortillas. Top with sauce and the Mexican cheese blend. Sprinkle with Cilantro.

8. 8

   Cook with a Al foil tent for 30 minutes at 400F, then uncovered for another 10 minutes. Remove and let sit for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.