Mexitalian Lasagna

What happens when lasagna meets Tex-Mex? You get three layers of hot Italian sausage mixed with chili and picante sauce, sandwiched between noodles, cottage cheese, and a serious blanket of mozzarella. It sounds wild, but it works.

The chili and picante sauce replace the usual marinara, giving the whole dish a smoky, spicy kick that Italian seasoning alone can’t deliver. Crumbled hot sausage ties the two cuisines together since it brings both Italian herbs and enough heat to stand up to the salsa.

Cottage cheese layered with parsley stands in for ricotta here. It melts into creamy pockets between the noodles and adds a mild tang that balances the spice from the chili and picante layers.

Pro Tips

• Let it rest the full 10 minutes before cutting. The layers need time to set or you’ll get a sloppy, sliding mess on the plate.
• Cook and crumble the sausage well in advance. Excess grease from undercooked sausage will make the lasagna greasy.
• Use no-boil lasagna noodles to save time. The moisture from the chili and picante sauce is enough to cook them through.

Variations

• Swap cottage cheese for ricotta for a smoother, more traditional texture.
• Use ground turkey or chicken sausage for a leaner version.
• Top with sliced jalapenos and a drizzle of sour cream after baking for full Tex-Mex presentation.