Zesty Mexican Lasagna: A Flavorful Twist on a Classic Favorite

Ingredients

Main Components

• 12 small corn tortillas
• 8 ounces Mexican chorizo, casings removed
• 4 large eggs

Sauce & Cheese

• 1 pound tomatillos, husked and rinsed
• 1‑2 chipotle peppers in adobo, minced
• ½ cup chicken broth
• 1 cup shredded Monterey Jack cheese
• 1 cup ricotta cheese

Seasonings & Garnish

• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

Cooking the Chorizo & Vegetables

1. Brown the Chorizo. Add the chorizo to the hot skillet, breaking it apart with a spoon. Cook for 5‑6 minutes until the fat has rendered and the meat is nicely browned. This step builds the foundation of flavor for the entire lasagna.
2. Incorporate Aromatics. Push the chorizo to the side, then add the olive oil and whisk in the minced chipotle peppers, cumin, and a pinch of salt. Stir for 30 seconds until fragrant, being careful not to burn the spices.
3. Blend the Sauce. Add the rinsed tomatillos and chicken broth to the pan. Bring to a gentle simmer, then reduce heat and let the mixture cook for 8‑10 minutes, or until the tomatillos are soft and the liquid has reduced by half.
4. Puree the Sauce. Transfer the mixture to a blender or use an immersion blender; blend until smooth. Return the sauce to the skillet, season with additional salt and pepper, and keep warm over low heat.

Assembling the Lasagna

5. Layer the Tortillas. Place a single layer of corn tortillas over the bottom of the prepared baking dish, overlapping them slightly to cover any gaps. This creates a sturdy base that holds the sauce and fillings.
6. Spread Sauce & Chorizo. Spoon half of the tomatillo‑chipotle sauce over the tortillas, then scatter half of the cooked chorizo. The sauce should coat the tortillas evenly, preventing dryness later.
7. Add Cheese & Ricotta. Dot the surface with half of the ricotta cheese, then sprinkle ½ cup of shredded Monterey Jack. The ricotta adds creaminess while the cheese melts into a golden crust.
8. Repeat Layers. Add another tortilla layer, the remaining sauce, chorizo, ricotta, and finish with the remaining Monterey Jack. The topmost cheese will create the signature bubbly crust.
9. Egg Finish. Crack the four eggs over the top, spacing them evenly. As the lasagna bakes, the eggs will set around the edges while the yolks stay slightly runny—a perfect brunch touch.