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Prep Time: 900 Minutes Cook Time: 45 Minutes |
Ready In: 945 Minutes Servings: 12 |
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This lasagna has a smokey flavor that reminds me of BBQ. It uses corn tortillas instead of pasta. I served it to my family at Christmas and it was a big hit. Ingredients:
1 lb ground chuck |
1 lb smoked sausage |
1 medium onion |
3 garlic cloves |
1 lb shredded sharp cheddar cheese |
1 1/2 lbs ricotta cheese |
1 teaspoon parsley flakes |
1 egg |
1/2 teaspoon pepper |
1 teaspoon chili powder |
1 teaspoon ground cumin |
12 corn tortillas |
16 ounces picante sauce |
Directions:
1. In a frying pan, brown ground chuck and drain.
2. Slice the sausage into piece about 1/2 inch long.
3. Add onion, garlic, sausage, pepper, chili powder, cumin to the meat and cook for about 5 minutes.
4. Add the picante sauce to the meat mixture.Heat then set aside.
5. In another bowl, add the ricotta cheese, egg and parsley flakes. Mix together well.
6. Spray the bottom of a baking dish with non-stick cooking spray. Lay four tortillas in the dish forming a single layer. It is ok if they overlap.
7. Place 1/2 of the cheese and 1/3 of the meat mixture on the tortillas. Spread them around forming an even layer. Sprinkle 1/3 of the cheddar cheese on top.
8. Layer four mor tortillas and repeat the previous step.
9. Add a top layer of tortillas and top with the remaining meat. It needs some moisture so that the tortillas stay moist.Sprinkle the top with the remaining cheese.
10. Cover with foil and bake at 375 degrees for 45 minutes.
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