La Concha Rosa Chorizo Lasagna
Ivy Tech- East Chicago Campus, 2011 Chorizo Contest
Servings: 1 pan
- 1 lb El Popular Chorizo (Original)
- 3/4 lb Lean ground beef
- 1/2 cup Minced onion
- 2/3 cup Roasted poblano peppers
- 2 cloves Garlic, crushed
- 1 can (28 oz.) Crushed tomatoes
- 2 cans (6 oz.) Tomato paste
- 2 cans (6.5 oz.) Canned tomato sauce
- 1/2 cup Water
- 2 tbsp White sugar
- 1 1/2 tsp Cilantro leaves
- 1/2 tsp Cumin
- 1/2 tsp Crushed red pepper flakes
- 1/2 tsp Mexican oregano
- 1 tsp Salt
- 1/4 tsp Ground black pepper
- 4 tbsp Chopped fresh parsley (divided)
- 18 Lasagna no boil Barilla noodles
- 16 oz Ricotta cheese
- 1 Egg
- 1/2 tsp Salt
- 3/4 lb Mozzarella cheese, sliced
- 3/4 cup Grated cotija cheese
- In a Dutch oven, cook El Popular Chorizo, ground beef, onion, poblano pepper, and garlic over medium heat until well browned.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, cilantro, cumin, Mexican oregano, salt, pepper, and half of the parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 2 teaspoon salt. Preheat oven to 375 degrees.
- To assemble, spread 1 ½ cups of meat sauce in the bottom of an oiled or spray oil a 9×13 inch baking dish. Arrange 9 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with half cotija cheese. Repeat layers, and top with remaining mozzarella and cotija cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.