This is a wonderful meaty lasagne that uses chillies and chorizo sausage for a Latin American feeling.
I use ground chorizo meat, not the stuffed sausages, but they'll do okay, too. If you can't find chorizo, try substituting 1 kg of lean beef mince and a couple packets of taco seasoning. It ain't the same, but it'll be edible!
This is a great recipe to start with. I did make a couple of changes though: I used about 1.25lb gound turkey and 1.3lb of mexican chorizo sausage (I didn't want all that fat in there). I also added more cumin, some paprika and chili podwer. Instead of ricotta, I used cottage cheese (since that's what I do with my regular Italian lasagna). In addition to the cobly jack I used, I added pepper jack to the ricottta/egg mixture. And for an additional crunch I added a can of corn to the sauce. This had kick and turned out AWESOME. I can't wait to make it again (since after eating 2 pieces, I dropped the entire lasagna pan). Thank! - 23 Aug 2010 (Review from Allrecipes USA and Canada)
Great fresh flavor with just enough heat. I did cut the recipe in half but next time I will prepare the whole thing. It is soooo good! Thanks for posting Wiley - 20 Aug 2010 (Review from Allrecipes USA and Canada)
Excellent recipe. I have made it this way and with soyrizo. Amazingly, I can't tell the difference, although I know it is healthier. - 18 Aug 2010 (Review from Allrecipes USA and Canada)