Mendosa Lasagna
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hot italian sausages
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 28 | ounces |
tomatoes, canned
diced |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 2 | cups |
ricotta cheese
smooth |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | tablespoons |
pickled jalapenos
chopped |
*
|
| 6 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
hot italian sausages
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 809.2 | ml/g |
tomatoes, canned
diced |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 473 | ml |
ricotta cheese
smooth |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
pickled jalapenos
chopped |
*
|
| 6 | each |
flour tortillas
|
*
|
Directions
Remove casings from sausage and crumble meat.
In large skillet, brown sausages with onion and green pepper 5 minutes.
Drain fats.
Stir in tomatoes, chili powder and Worcestershire sauce.
Simmer 5 minutes.
In bowl, combine ricotta, 1½ cups Cheddar cheese and jalapeno peppers.
In 13x9x2 inch baking dish , spread a thin layer of tomato sauce.
Top with 2 tortillas, a layer of sauce and half the cheese mixture.
Repeat layers.
Top with 2 tortillas, remaining sauce and ½ cup Cheddar cheese.
Bake at 350℉ (180℃) F(180 degrees C) for 30 minutes or until bubbling.
Let stand 5 minutes before serving.
