Spicy Lasagna

Spicy Lasagna
25 min
45 min
10 servings
  • Give the classic lasagna a Latin kick with crumbled spicy chorizo and a hint of green peppers. The ideal meal to make-ahead or for a large family feast.

The Secret Ingredient


  • 1 pound lean ground beef
  • 4 1/2 ounces Mexican chorizo, cooked (about 1/2 cup)
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 1/2 teaspoons fresh cracked black pepper, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 1 cup chopped green bell pepper
  • 3/4 cup chopped yellow onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) diced tomatoes with green chiles, undrained
  • 12 lasagna noodles
  • Nonstick cooking spray
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg
  • 1/3 cup crumbled Cotija cheese
  • 4 cups (16 ounces) shredded Monterey Jack cheese, divided
  • 1 can (13 ounces) tomato sauce
  • 1/2 teaspoon dried basil

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.