Chipotle Chorizo Lasagna

Sausage filling:

• 1 lb Mexican Chorizo
• 1 medium onion chopped

Cheese Filling:

• 1 - 15 ounce container whole milk ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 egg
• 1/2 cup chopped cilantro
• salt to taste

Sauce:

• 1 - 28 ounce can roasted diced tomatoes
• 1 - 28 ounce can diced tomatoes w/green chiles
• 2 teaspoons chopped Chipotle peppers in Adobo

Lasagna:

• 12 oven ready lasagna noodles
• 1 lb shredded Mexican cheese

Heat large skillet over medium heat until hot.  Add Chorizo and cook until browned (about 5-7 minutes).  Add onions about half-way through cooking the chorizo.

Whisk together ricotta cheese, Parmesan and egg.  Stir in cilantro and seasonings.

Combine sauce ingredients

Spread 1 cup sauce over bottom of 13x9 inch glass baking dish.  Place 3 lasagna noodles on top and spread 1/3 of cheese filling and 1/3 of the chorizo filling over noodles, then 1 cup of shredded cheese plus 1/4 sauce.

Repeat two more times.  Finish with layer of noodles and remaining sauce.

Cover dish with foil and bake 45 minutes at 350 degrees.  Remove foil and sprinkle with remaining shredded cheese and bake uncovered for 15 additional minutes or until cheese is melted and bubbly.  Let stand 15 minutes before cutting and serving.

Recipe received from Kelly McCall.