Chipotle Chorizo Lasagna

I found this in my Cooking Club of America magazine and I am going to make it for dinner on Halloween.  I figured it will be something easy to eat while we are answering the door for trick or treaters.  I think this is going to be a fun spin on one of my all time favorites.


1lb. bulk chorizo sausage
1 medium onion, chopped
1 15oz. container ricotta cheese
1/3 C. grated Parmesan or hard Jack cheese
1 egg
1/2 C. chopped cilantro
1/4 tsp. salt
1 28oz. can diced tomatoes in puree or chunky tomato sauce
2 14.5oz. cans diced tomatoes with green chilies
2 tsp. chopped chipotle in adobo
12 oven ready lasagna noodles
1lb. shredded Mexican 3 cheese blend
Chopped cilantro for garnish

Heat large skillet over medium heat until hot.  Crumble chorizo into skillet, cook 5 to 7 minutes or until browned, adding the onion halfway through and stirring occasionally.

Whisk ricotta cheese, Parmesan cheese and egg in a medium bowl.  Stir in  1/2 C. cilantro and salt.

Combine all tomatoes and chipotles in a medium bowl.

Heat oven to 350 degrees.  Spread 1 C. sauce in the bottom of  a 13X9 inch glass or ceramic baking dish.  Place 3 of the lasagna noodles (they won't touch).  Spread with 1/3  of the ricotta mixture, sprinkle with 1/3 of the chorizo mixture.  Sprinkle with 1 C. of the cheese blend.  Alternate layers and top with remaining sauce.

Tightly cover the pan with foil.  Bake 45 minutes.  Sprinkle with remaining 1 C. of cheese blend.  Bake uncovered for 15 minutes or until  cheese is melted and bubbly and noodles are tender.

Let stand 15 minutes, garnish with cilantro.