Chorizo Lasagna with Tomatillo Sauce
- 2 lbs of pork chorizo sausage
- 2.5 16 oz jars salsa verde
- 1 tbl tomato paste
- 2 c veg or beef stock
- 2 cups ricotta
- 1 cup queso fresco
- 2 eggs
- 1 cup grated parmesan
- 1 teaspoon fresh ground pepper
- 16 to 20 uncooked lasagna noodles
- 2 cups grated mozzarella cheese
Heat olive oil in a large pan over medium high heat. Crumble chorizo into the pan and cook until caramelized and fragrant, about 5 minutes.
Add in 1 tbl of tomato paste, veg or beef broth, and 2 jars of salsa verde. Bring to a boil then reduce heat to medium and simmer until mixture reduces into a thick sauce, about 30 minutes.
Meanwhile, mix ricotta, queso fresco, and eggs in a large bowl. Stir until combined and smooth. Stir in parmesan cheese and pepper.
Preheat oven to 350 degrees F.
Spread a thin layer of the green sauce in the bottom of a 8 x 8 pan. Cover with lasagna noodles, breaking them as needed to create a single, even layer.
Add a portion of the meat over lasagna noodles, dollop with cheese mixture, then sprinkle mozzarella. Arrange another layer of noodles over cheese, then ladle meat sauce followed by cheese mixture, and mozzarella. Repeat two more times, then dollop remaining sauce over the top layer of mozzarella and salsa verde.
Bake in the preheated oven until edges are browning and top layer is bubbling, about an hour. Let rest for about 15 minutes before serving.