Recipe: Appetizing Chicken Chorizo Lasagna

Chicken Chorizo Lasagna. Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal.

On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets. Top of with the rest of the cheese sauce. Add a dash of oil to a non-stick frying pan, tip in the chicken mince and brown over a medium to high heat. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Chorizo Lasagna

You need 1/4 cup of chopped jalapeno peppers (if you like heat keep the seeds).
It's 1 of cooked rotisserie chicken (2 1/2 lbs) shredded.
You need 1 packages of (15 oz) chorizo * I used one 10oz beef chorizo.
Prepare 2 each of eggs lightly beaten *next time I will only use one.
You need 1 each of (15 oz) ricotta cheese.
It's 4 can of 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy..
You need 12 of no cook lasagna noodles ( I only used 9).
It's 4 cup of shredded Monterey Jack Cheese * I eye balled it..
It's 1/2 cup of minced cilantro (for presentation).

Drain grease from pan and discard. Fry the chorizo and onion together until the onion has softened then add the mushroom, pepper and cooked chicken, tomato puree and chopped tomatoes, oregano and mixed herbs. Most Lasagna recipes in Australia are made with Bechamel sauce called Lasagna al Forno. Across Italy, there any many different ways to make Lasagna depending on the region you are from.

Chicken Chorizo Lasagna instructions

Preheat oven to 375°F..
In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken..
In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.).
Take a greased 13 x 9 in baking dish and spread 1 cup enchilada sauce on the bottom. Place your noodles on top. Then 1/3 of your ricotta mixture. And 1/2 of the chicken mixture. Then the shredded cheese. And finally enchilada sauce. (I did not use a whole can here). Repeat layers..
Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese..
Baked covered for 45 - 50 minutes. Then bake uncovered for 10 minutes. Sprinkle with Cilantro and let it stand for 15 minutes before serving. ( I did not do the Cilantro here because I made pico de gallo)..
* The original recipe also added a recipe for avacado cream sauce which includes 2 medium avacados (peeled, pitted and halved), 1/4 cup sour cream, 2 tablespoons lime juice, 1/4 tsp salt all blended together until smooth. ( I did not make this but had sour cream, Guacamole, and pico de gallo. The lasagna needs a touch of freshness to give it a lift.).

This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor. Dot the remaining mascarpone and Taleggio on top of the lasagne and scatter over the Parmesan. Chicken Lasagna in a creamy Alfredo sauce is the ultimate comfort food! This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese.