Ingredients
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Key Ingredients
Make It
Step 1
Cook beef, stirring occasionally, in a large skillet over medium heat until no longer pink; add chorizo, bouillon, 1 teaspoon black pepper, oregano and coffee granules. Stir to mix well. Add bell pepper, onion, garlic and crushed red pepper. Cook until vegetables are tender. Add diced tomatoes with juice; cook, stirring occasionally, for 2 minutes. Remove from heat; set aside.
Step 2
Cook lasagna noodles according to package directions. Spray two large baking sheets with cooking spray. Drain noodles and lay flat to dry in single layer on baking sheets.
Step 3
Preheat oven to 375° F.
Step 4
Combine ricotta cheese, egg, Cotija cheese and remaining 1/2 teaspoon black pepper. Set aside.
Step 5
Add ½ cup tomato sauce to bottom of 13 x 9-inch baking dish. Add a layer of 3 lasagna noodles, ricotta mixture, then second layer of 3 lasagna noodles. Add ½ of the meat mixture, a third layer of 3 lasagna noodles, 2 cups Monterey Jack cheese and remaining meat mixture. Top with final layer of 3 noodles, remaining tomato sauce and remaining 2 cups Monterey Jack cheese. Sprinkle with basil.
Step 6
Bake, uncovered, for 30 minutes or until cheese begins to bubble. Cool for 15 minutes before serving.
