Cowboy Lasagna

Cowboy Lasagna

from southernliving.com
Entree
95 min
12 servings

Cowboy lasagna is bold, hearty, and deeply satisfying. A combination of ground beef and pork sausage gives the sauce a smoky, savory depth that stands out from traditional lasagna.

Ingredients

  • cooking spray
  • 1 lb.85/15 lean ground beef
  • 1 lb.bulk pork sausage (such as jimmy dean)
  • 1 mediumyellow onion, chopped (about 1 1/2 cups)
  • 2 tbsp.minced garlic (from 6 large garlic cloves)
  • 1can tomato paste
  • 1 ½ tsp.ground cumin
  • 1 tsp.black pepper
  • 2 tsp.kosher salt, divided
  • 2can fire-roasted diced tomatoes, undrained
  • 2cans hot diced green chiles
  • 1 ½ cupstap water
  • 1pkg. lasagna noodles
  • 1container whole-milk ricotta (such as galbani)
  • 1 largeegg, lightly beaten
  • 8 oz.monterey jack cheese, shredded (2 cups)
  • 8 oz.pepper jack cheese, shredded (2 cups)

Directions

  1. 1

    Preheat oven to 375°F with oven rack in the upper third position. Grease a 13- x 9-inch baking dish with cooking spray and place on a large rimmed baking sheet lined with parchment. Gather all ingredients.

  2. 2

    Heat a large Dutch oven over medium-high. Add beef, sausage, onion, and garlic. Cook, stirring occasionally to break meat into crumbles, until browned and cooked through, about 10 minutes. Spoon off any excess grease. Stir in tomato paste, cumin, pepper, and 1 1/2 teaspoons of the salt. Cook, stirring constantly, until tomato paste turns deep red, about 2 minutes. Stir in tomatoes, green chiles, and water. Bring to a boil; reduce to a simmer over medium-low and cook, stirring occasionally, until flavors meld and sauce thickens, about 15 minutes.

  3. 3

    Meanwhile, cook noodles according to package directions, about 10 minutes, drain and set aside.

  4. 4

    Stir together ricotta, egg, and remaining 1/2 teaspoon salt in a medium bowl. In a separate medium bowl, toss together Monterey and pepper Jack cheeses.

  5. 5

    Spread 2 cups of the meat sauce in bottom of prepared dish; top with 3 to 4 noodles. Spread 2 1/2 cups of sauce over noodles. Dollop 1 cup of the ricotta mixture over sauce and spread as evenly as possible. Sprinkle ricotta with 1 cup of the cheese mixture. Repeat layers once, starting and ending with noodles. Pour remaining 2 cups sauce over last layer of noodles. Sprinkle with remaining 2 cups of the cheese mixture. Place dish on prepared baking sheet.

  6. 6

    Bake in preheated oven until bubbly around the edges and cheese is browned, 35 to 40 minutes. Remove from oven and let stand at room temperature for 15 minutes before slicing.