Ingredients
Scale
- 1 pound lean ground beef
- 4.5 ounces Mexican chorizo, cooked (about ½ cup)
- 1 ½ teaspoons Maggi Granulated Chicken Flavor Bouillon
- 1 ½ teaspoons fresh cracked black pepper, divided
- 1 teaspoon dried oregano
- 1 teaspoon Nescafe Clasico Pure Instant Coffee Granules
- 1 cup chopped green bell pepper
- ¾ cup chopped yellow onion
- 2 cloves garlic, finely chopped
- ½ teaspoon crushed red pepper flakes
- 1 can (15 ounces) diced tomatoes with green chiles, undrained
- 12 lasagna noodles
- Nonstick cooking spray
- 1 container (15 ounces) ricotta cheese
- 1 large egg
- 1/3 cup crumbled Cotija cheese
- 4 cups (16 ounces) shredded Monterey Jack cheese, divided
- 1 can (13 ounces) tomato sauce
- ½ teaspoon dried basil
Instructions
- Cook beef, stirring occasionally, in a large skillet over medium heat until no longer pink; add chorizo, bouillon, 1 teaspoon black pepper, oregano and coffee granules. Stir to mix well. Add bell pepper, onion, garlic and crushed red pepper. Cook until vegetables are tender. Add diced tomatoes with juice; cook, stirring occasionally, for 2 minutes. Remove from heat; set aside.
- Cook lasagna noodles according to package directions. Spray two large baking sheets with cooking spray. Drain noodles and lay flat to dry in single layer on baking sheets.
- Preheat oven to 375° F.
- Combine ricotta cheese, egg, Cotija cheese and remaining 1/2 teaspoon black pepper. Set aside.
- Add ½ cup tomato sauce to bottom of 13 x 9-inch baking dish. Add a layer of 3 lasagna noodles, ricotta mixture, then second layer of 3 lasagna noodles. Add ½ of the meat mixture, a third layer of 3 lasagna noodles, 2 cups Monterey Jack cheese and remaining meat mixture. Top with final layer of 3 noodles, remaining tomato sauce and remaining 2 cups Monterey Jack cheese. Sprinkle with basil.
- Bake, uncovered, for 30 minutes or until cheese begins to bubble. Cool for 15 minutes before serving.