It’s a Thursday Shake-up

Typically our daily “theme” when planning meals is to expand Taco Tuesdays with anything Mexican – from tacos to tostadas and enchiladas and more. Thursdays are all about having fun in the Tuscan Sun – from Spaghetti to Ravioli and our favorite, anything Piccata.

Every now and again you just gotta go with the flow, let the mood set the tone and give in to your cravings. But what to do when something Mexican sounds delicious, but what you are truly craving is a Lasagna? That’s easy – a Mexican Lasagna! Now we could chat a bit, or just get in the kitchen and start cooking. Just one question – should we make a pitcher of Margritas first? Of course!

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Mexican Loaf Pan Lasagna
8 Lasagna Noodles
1/4 small White Onion
4 Garlic Cloves
2 tablespoons fresh Cilantro
1/2 tablespoon Olive Oil
1/4 teaspoon crushed Red Pepper Flakes
1/2 lb Chorizo
1/2 lb Hot Italian Sausage
2 tablespoons Heavy Cream
1 (14 oz) can Diced Mexican Tomatoes
2 tablespoon Tomato Paste
Salt to tste
Black Pepper to taste
1/2 cup Whole Ricotta Cheese
1/2 cup grated Cotija Cheese
1/2 cup Mexican Melting Cheese
Taco Seasoning to taste
1 large Egg
1-1/2 cups Shredded Mexican Cheese Blend

Heat oven to 400 degrees. Spray a loaf-pan with cooking spray, set aside.

Bring a pot of salted water to a boil. Cook Lasagna Noodles al-dente according to package directions. Drain, lay out flat to cool.

While the pasta cooks, peel and finely dice onions, set aside. Peel and finely mince garlic, set aside. Snip parsley, set aside.

Heat oil in a large pan over medium heat. Add onion with a pinch of salt. Sweat for 5 minutes. Stir in garlic and red chili flakes. Cook for 30 seconds, just until fragrant. Stir in ground meats, breaking into small pieces as it browns. Season meat mixture with a little salt and pepper. Cook until no longer pink, for about 10 minutes. Stir in cream, diced tomatoes with their juice, and tomato sauce. Bring to a simmer; cook for 2 minutes. Taste and adjust seasoning with taco spices.

In a bowl, combine Ricotta, Cotija and Melting cheeses together with the egg. Season with a pinch of Taco Seasoning. Add cilantro, mix to blend.

To assemble the lasagna, lay 2 Lasagnas noodle in the bottom of a loaf pan. Spread 1/3 of the meat sauce over noodle, followed by cheese mixture, then another noodle layer. Repeat this layering, ending with a final layer on noodle. Top finally layer with the Mexican Cheese Blend.

Spray foil to cover the pan with cooking spray, then cover pan tightly with the foil. Bake in the heated oven for 30 minutes, or until the sauce is bubbly around the edges. Remove the foil; turn oven to broil and continue to cook another 5 minutes until the cheese is lightly brown in spots. Let cool for about 6 minutes for the lasagna to settle before slicing. Cut into 6 squares.

Serve this spicy lasagna with a simple salad and enjoy.

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The law of the LORD is perfect,
refreshing the soul;
The decree of the LORD is trustworthy,
giving wisdom to the simple.