South-of-The Border Sausage Lasagna Recipe

South-of-The Border Sausage Lasagna Recipe
South-of-The Border Sausage Lasagna Recipe photo by Taste of Home
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South-of-The Border Sausage Lasagna Recipe

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I love the flavors of Mexican cooking and tried to incorporate them into a pizza my family would love. —Jan Schoshke, Brookville, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing

Ingredients

  • 2 pounds bulk Italian sausage
  • 4 cups meatless spaghetti sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup minced fresh cilantro
  • 1 carton (15 ounces) ricotta cheese
  • 1 carton (10 ounces) Philadelphia Santa Fe cooking creme
  • 2 eggs, lightly beaten
  • 9 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jalapeno pepper, seeded and thinly sliced
  • 2/3 cup (3 ounces) crumbled queso fresco
  • Additional minced fresh cilantro, optional

Directions

Preheat oven to 375°. In a Dutch oven, cook sausage over medium heat 12-16 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce, chilies and cilantro. In a small bowl, mix ricotta cheese, cooking creme and eggs until blended.
Spread 1 cup sausage mixture into a greased 13x9-in. baking dish. Layer with three noodles, one-third of the remaining sausage mixture, 1 cup ricotta mixture and 1 cup cheese blend. Repeat layers twice. Sprinkle with olives and jalapeno (dish will be full).
Bake, covered, 50 minutes. Sprinkle with queso fresco. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 20 minutes before serving. If desired, sprinkle with additional cilantro. Yield: 12 servings.
Originally published as South-of-The Border Sausage Lasagna in TasteofHome.com 2017

  • 2 pounds bulk Italian sausage
  • 4 cups meatless spaghetti sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup minced fresh cilantro
  • 1 carton (15 ounces) ricotta cheese
  • 1 carton (10 ounces) Philadelphia Santa Fe cooking creme
  • 2 eggs, lightly beaten
  • 9 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jalapeno pepper, seeded and thinly sliced
  • 2/3 cup (3 ounces) crumbled queso fresco
  • Additional minced fresh cilantro, optional
  1. Preheat oven to 375°. In a Dutch oven, cook sausage over medium heat 12-16 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce, chilies and cilantro. In a small bowl, mix ricotta cheese, cooking creme and eggs until blended.
  2. Spread 1 cup sausage mixture into a greased 13x9-in. baking dish. Layer with three noodles, one-third of the remaining sausage mixture, 1 cup ricotta mixture and 1 cup cheese blend. Repeat layers twice. Sprinkle with olives and jalapeno (dish will be full).
  3. Bake, covered, 50 minutes. Sprinkle with queso fresco. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 20 minutes before serving. If desired, sprinkle with additional cilantro. Yield: 12 servings.
Originally published as South-of-The Border Sausage Lasagna in TasteofHome.com 2017

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