by maggie531
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1 pound Chorizo sausage Ask a question about this ingredient
1/2 pound Italian sweet sausage or ground beef Ask a question about this ingredient
32 ounces crushed tomatoes with juice Ask a question about this ingredient
2 tablespoons cumin Ask a question about this ingredient
1 Sweet onion Ask a question about this ingredient
1 jalapeno pepper diced Ask a question about this ingredient
3 cloves garlic minced Ask a question about this ingredient
1 red pepper diced Ask a question about this ingredient
1 green bell pepper diced Ask a question about this ingredient
32 ounces Ricotta cheese Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 pound Monterey Jack cheese shredded Ask a question about this ingredient
1/2 cup medium hot green chilies Ask a question about this ingredient
1 pound oven-ready lasagna noodles Ask a question about this ingredient
Dice the chorizo sausage and skin the sweet sausages, brown, drain and set aside.Pre-heat oven to 350.
Ask a question about this stepAdd tomatoes, cumin, onion, peppers and garlic to a large saucepan. Simmer until the onion and peppers are soft (about 30 minutes). Set aside.
Ask a question about this stepLightly whisk the eggs and stir in the ricotta to blend into a thick sauce. Set aside
Ask a question about this stepPlace 1/3 tomato sauce in large pyrex baking dish. Top with a layer of pasta. Top with the sausage and green chilies, 1/3 more sauce and 1/2 Monterey Jack. Top with another layer of pasta. Top with remaining sauce and cheese.
Ask a question about this stepBake for 45-60 minutes or until top is nicely browned. Serve with a mixed green salad.
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