Veronica Monteleone – Ivy Tech – East Chicago Campus 2011 Chorizo Contest
Prep Time: 15-30 min.
Start to Finish: 1.5 Hours
Yields: 1 Pan
1 pound El Popular Chorizo (Original)
¾ pound lean ground beef
½ cup minced onion
2/3 cup roasted poblano peppers
2 cloves garlic, crushed
1 (28 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons cilantro leaves
½ teaspoon cumin
½ teaspoon crushed red pepper flakes
½ teaspoon Mexican oregano
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley (divided)
18 lasagna no boil Barilla noodles
16 oz. ricotta cheese
½ teaspoon salt
¾ pound mozzarella cheese, sliced
¾ cup grated cotija cheese
In a Dutch oven, cook El Popular Chorizo, ground beef, onion, poblano pepper, and garlic over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, cilantro, cumin, Mexican oregano, salt, pepper, and half of the parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 2 teaspoon salt. Preheat oven to 375 degrees.
To assemble, spread 1 ½ cups of meat sauce in the bottom of an oiled or spray oil a 9×13 inch baking dish. Arrange 9 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with half cotija cheese. Repeat layers, and top with remaining mozzarella and cotija cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.