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Recipe: Beef & Chorizo Mexican Lasagna

A slice of my Beef & Chorizo Mexican Lasagna!

A slice of my Beef & Chorizo Mexican Lasagna!

It’s hard to take a nice picture of lasagna — so let me tell you right now, my first attempt ever at a dish like this came out so-so. While it’s definitely yummy, I do need some pro-tips that’ll take this recipe for Beef & Chorizo Mexican Lasagna to the top.

In the meantime, my trial and error this time around gave me some tips to give out of my own:

Tips to make a better lasagna:

  1. Don’t cook the lasagna noodles. Layer them in dry. Better yet, use the no-boil noodles.
  2. Using tomato sauce could yield a meat mixture that’s too runny — ragu sauce is a little thicker, and will do the trick.
  3. Strain your cheese mixture. I’ve seen the light, and I now know that a cheesecloth is a kitchen essential. Straining your ricotta or cottage cheese is key to not having a soupy lasagna.
  4. Have time and patience. Don’t start cooking a lasagna when you’re already hungry (or at 7 p.m., unless you’re cool with eating after 9 p.m.). It’s a meal that takes nearly an hour to bake, and even more patience and time if you’re going to let it rest. (Which you probably should if you don’t want a gooey mess.)

The act of making all the components of a lasagna is easy — the art of layering each of the components in, well that is an art.

My finished product, fresh out of the oven.

My finished product, fresh out of the oven.

Here’s what you’ll need (for 6 servings in a dish of the above size):Β 1/2 pound of ground beef, 1/2 pound of chorizo, 16 oz spaghetti/ragu sauce, 1 pound cottage cheese, 1 and 1/2 cups shredded mozzarella cheese, 1 egg, 1/4 cup grated parmesan cheese, salt, pepper, and about 5 lasagna noodles (broken to fit the dish).

Directions:

  • Preheat oven to 350 degrees.
  • In a large pan over medium heat, brown ground beef and chorizo. Drain the grease and add the spaghetti/ragu sauce. Let it simmer for 5 minutes.
  • In a large bowl, mix together cottage cheese, 1 cup of mozzarella, 1 egg, 1/4 parmesan cheese, and add salt and pepper to taste.
  • To assemble, spread 3/4 cup of sauce mixture in the bottom of your baking dish. Cover with 3 noodles, 1 and 3/4 cup of cheese mixture, and 1/4 cup of sauce. Repeat this step twice, adding two more layers. After you’ve topped with the final noodles, add remaining sauce, and remaining mozzarella and parmesan cheese.
  • Cover your dish with foil and bake for 45 minutes. Bake uncovered for another 10 minutes.
  • Once your dish is out, let it rest for 15 – 20 minutes before serving.

For all your lasagna master chefs out there — I would love to hear some of your tips! Soupy lasagna is still better than no lasagna, but I would love to be able to make one that comes out beautifully and conquer the beast! Sound off in the comments with your suggestions, or even your favorite lasagna recipe.

For more weeknight meals, click here!

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