Chicken Chorizo Lasagna

Name: Chicken Chorizo Lasagna
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 mediums ripe avocados, peeled, pitted and halved; 425 grams package chorizo; 2 eggs, lightly beaten; 1 kgs cans each) enchilada sauce; 118 milliliters minced fresh cilantro; 59 milliliters chopped seeded jalapeno peppers; 12 no-cook lasagna noodles; 2 Tbsps lime juice; 454 grams cups shredded Monterey Jack cheese; 425 grams carton ricotta cheese; 1 rotisserie chicken; 0 teaspoons salt; 59 milliliters sour cream

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Chicken Chorizo Lasagnan at home. For $2.37 per serving, you get a main course that serves 12. One serving contains 612 calories, 40g of protein, and 35g of fat. Head to the store and pick up jalapeno peppers, rotisserie chicken, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you like this recipe, take a look at these similar recipes: Chorizo and Polenta Lasagna, Chorizo and Polenta Lasagna, and Chorizo and Polenta Lasagna.

Instructions

Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta.

Ingredients you will need

Jalapeno Pepper

Meat

Chorizo

Ricotta Cheese

Egg

Equipment you will use

Frying Pan

Bowl

Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.

Ingredients you will need

Enchilada Sauce

Monterey Jack Cheese

Pasta

Ricotta Cheese

Spread

Meat

Equipment you will use

Baking Pan

Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly.

Equipment you will use

Oven

Sprinkle with cilantro.

Ingredients you will need

Cilantro

Let stand 15 minutes before serving.

Meanwhile, place sauce ingredients in a food processor; cover and process until smooth.

Ingredients you will need

Sauce

Equipment you will use

Food Processor

Serve with lasagna.

Equipment

Ingredients

Servings:

2mediums

ripe avocados, peeled, pitted and halved 425grams

package chorizo 2

eggs, lightly beaten 1kgs

cans each) enchilada sauce 118milliliters

minced fresh cilantro 59milliliters

chopped seeded jalapeno peppers 12

no-cook lasagna noodles 2Tbsps

lime juice 454grams

cups shredded Monterey Jack cheese 425grams

carton ricotta cheese 1

rotisserie chicken 0teaspoons

salt 59milliliters

sour cream

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.