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South-of-the Border Sausage Lasagna

Total Time

Prep: 30 min. Bake: 1 hour + standing


12 servings

I love the flavors of Mexican cooking and tried to incorporate them into a pizza my family would love. —Jan Schoshke, Brookville, Kansas


  • 2 pounds bulk Italian sausage
  • 4 cups meatless spaghetti sauce
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup minced fresh cilantro
  • 1 carton (15 ounces) ricotta cheese
  • 1 carton (8 ounces) PHILADELPHIA® Cream Cheese Spread
  • 2 tablespoons 2% milk
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 large eggs, lightly beaten
  • 9 no-cook lasagna noodles
  • 3 cups shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jalapeno pepper, seeded and thinly sliced
  • 2/3 cup crumbled queso fresco
  • Additional minced fresh cilantro, optional


  1. Preheat oven to 375°. In a Dutch oven, cook sausage over medium heat until no longer pink, 12-16 minutes, breaking into crumbles; drain. Stir in spaghetti sauce, chiles and cilantro. In a small bowl, mix ricotta cheese, cream cheese spread, milk, taco seasoning and eggs until blended.
  2. Spread 1 cup sausage mixture into a greased 13x9-in. baking dish. Layer with 3 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, until lasagna is bubbly and cheese is melted, 10-15 minutes longer. Let stand 20 minutes before serving. If desired, sprinkle with additional cilantro.

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