Lasagna Mexicana with Chorizo

I decided to make up a new recipe using some turkey chorizo found at the local natural market and things got a little crazy from there. This is probably one of my most favorite creations in a long time. The family has been asking when we get to have the leftovers and it's only been two days. Hope it's as big a hit with you and yours!

Lasagna Mexicana with Chorizo

• 1 lb. bulk chorizo sausage
• 1 small onion, chopped
• 1 block grated monterey pepper jack cheese
• 1 egg
• 1/2 cup chopped cilantro
• 1/4 teaspoon salt
• 1 28 oz. can diced tomatoes
• 1 14.5 oz can diced tomatoes with green chiles
• 2 tbsp chopped chipotle chiles in adobo
• 12 oz. box lasagna noodles
• 1/2 cp chopped cilantro, divided

1. Preheat oven to 350. Cook noodles according to package directions, drain and set aside.
2. Heat large skillet over medium heat and add chorizo. Cook about 5 minutes. Add onion and cook 5 minutes more or until done.
3. Mix egg, ricotta, and 1/2 cup of the jack cheese together in a medium bowl then add the salt and 1/2 of the cilantro.
4. In a separate medium bowl, add both cans of tomatoes and chopped chipotles and stir until blended.
5. In a 13x9 baking dish, spread 1 cup of sauce over bottom. Place 3 lasagna noodles in dish and spread 1/4 of the ricotta filling, sprinkle with 1/4 of chorizo, and then 1/4 of shredded cheese and repeat layering, ending with sauce. Be sure to save 1/4 cup of cheese.
6. Tightly cover with foil and bake 45 minutes. Sprinkle with remaining cheese and bake uncovered for 15 minutes more.
7. Let stand 15 minutes, garnish with remaining cilantro and serve.

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Two finds for you this week: organic lasagna noodles and that turkey chorizo. I found both of these at Sunflower Market, but you can also find them at http://www.shoporganic.com/ or http://www.amazon.com/.

Bionaturae Organic Lasagna Noodles

Pride of the Farm Turkey Chorizo