Ingredients

1/2

lb fresh chorizo sausage, casings removed

2

jars (24 oz each) tomato and basil pasta sauce

1

cup chopped fresh cilantro

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

container (15 oz) ricotta cheese

1

cup whipping cream

2

eggs, slightly beaten

12

no-boil lasagna noodles

4

cups shredded Mexican cheese blend (16 oz)

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.

In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.

Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.

Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.