How to make it

  • Heat oil and cook onions, peppers and garlic over medium low heat stirring often for about 5 minutes until vegetables begin to soften. Add chili powder and cook stirring for 1 minute. Stir in the cumin and oregano then tomatoes with their juice. Bring to a simmer breaking up the tomatoes with the side of a spoon. Simmer over low heat uncovered for about 15 minutes. Stir together ricotta, egg, cilantro, parsley and cayenne. Spread a thin layer of sauce on the bottom of the dish then make a layer using one third of the pasta, then a layer of one-half of the ricotta filling. Combine the jack and cheddar cheeses and sprinkle one third of the mixture over the ricotta mixture. Top with one third of the remaining sauce. Make another layer with half of the remaining pasta all of the remaining ricotta filling half the remaining shredded cheeses and half the remaining sauce. Top with remaining pasta and sauce. Reserve remaining shredded cheeses. Preheat oven to 350. Bake covered for 40 minutes. Uncover and sprinkle with remaining shredded cheeses and jalapenos then bake 10 minutes more until cheese is melted and bubbly. Let lasagna stand about 10 minutes to firm up before cutting into squares.

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