Baked Southwestern Lasagna

• 1 pound Chorizo sausage
• 1/2 pound Italian sweet sausage or ground beef
• 32 ounces crushed tomatoes with juice
• 2 tablespoons cumin
• 1 Sweet onion
• 1 jalapeno pepper diced
• 3 cloves garlic minced
• 1 red pepper diced
• 1 green bell pepper diced
• 32 ounces Ricotta cheese
• 2 eggs
• 1 pound Monterey Jack cheese shredded
• 1/2 cup medium hot green chilies
• 1 pound oven-ready lasagna noodles

1. Dice the chorizo sausage and skin the sweet sausages, brown, drain and set aside.Pre-heat oven to 350.
2. Add tomatoes, cumin, onion, peppers and garlic to a large saucepan. Simmer until the onion and peppers are soft (about 30 minutes). Set aside.
3. Lightly whisk the eggs and stir in the ricotta to blend into a thick sauce. Set aside
4. Place 1/3 tomato sauce in large pyrex baking dish. Top with a layer of pasta. Top with the sausage and green chilies, 1/3 more sauce and 1/2 Monterey Jack. Top with another layer of pasta. Top with remaining sauce and cheese.
5. Bake for 45-60 minutes or until top is nicely browned. Serve with a mixed green salad.

sausage, italian sweet sausage, tomatoes, cumin, sweet onion, pepper, garlic, red pepper, green bell pepper, ricotta cheese, eggs, cheese, chilies, lasagna noodles

Taken from food52.com/recipes/2844-baked-southwestern-lasagna (may not work)