Mexican Lasagna

• 1 lb fresh chorizo
• 1 lb lean ground beef
• 1 onion, chopped
• 3 peppers, diced (3 different colors)
• 1 can enchilada sauce (28 ounces)
• 2 can Mexican tomatoes with Chili's (7 ounces)
• 2 can tomato paste
• 1 black pepper
• 1 salt
• 2 garlic cloves
• 1 Mexican oregano
• 1 cilantro
• 1 ground cumin
• 2 tbsp agave nectar
• 1 packages lasagna noodles
• 1/2 cup water
• 12 oz mozzarella cheese
• 16 oz ricotta cheese
• 1 egg
• 1/2 cup arugula
• 1/2 lb cotija cheese crumbled
• 1/2 lb Monterey Jack cheese grated
• 1/2 lb grated parmesan cheese
• 1 sour cream
• 2 tomatoes
• 1 can chopped, black olives
• 1 pepper mild to hot

1. Brown meats with onions
2. Add peppers and cook until simi-soft.
3. Add the tomatoes, water and seasoning.
4. And simmer for at least 2 hours.
5. Prepare the lasagna noodles per package instructions.
6. Mix ricotta cheese with egg and the minced arugula
7. Combine Monterey Jack, cotija and parmesan cheese into a three cheese blend.
8. In 9 by 13 baking dish put 1/4 quarter of the meat sauce.
9. Place 1/3 of the noodles on top of meat sauce.
10. Followed by 1/2 of the ricotta mixture and 1/2 of the mozzarella.
11. Add 1/4 of the meat sauce.
12. Sprinkle with a 1/4 of the cheese blend.
13. Repeat steps 8 through 10
14. Place last layer of noodles, and the last of the meat sauce followed by the remaining 3 cheese blend.
15. Cover and bake a half hour in a 370F oven covered.
16. Let rest for 20 minutes and top with sour cream, fresh chopped tomatoes, chopped olives, pepper and some sprigs of fresh cilantro.

fresh chorizo, lean ground beef, onion, peppers, enchilada sauce, tomatoes, tomato paste, black pepper, salt, garlic, oregano, cilantro, ground cumin, nectar, lasagna noodles, water, mozzarella cheese, ricotta cheese, egg, arugula, cotija cheese, parmesan cheese, sour cream, tomatoes, black olives, pepper

Taken from cookpad.com/us/recipes/348198-mexican-lasagna (may not work)