Cowboy Lasagna

Prep: 20 mins

Cook: 45 mins

Difficulty: Easy

Servings: 8 Servings

We are in the heyday of The Kitchn’s cowboy-ification of classic dishes, serving up hearty dishes that any horse-wrangler (or Yellowstone-watching couch cowboy) would love. We’ve made Cowboy Spaghetti, Cowboy Stuffing, and even a Cowboy Margarita.

Ingredients

15 dried lasagna noodles (not no-boil; most of a 1-pound box)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 tablespoon vegetable oil
1 large red onion, diced (about 1 3/4 cups)
1 large red bell pepper, diced (about 1 1/2 cups)
1 pound lean ground beef
8 ounces raw mild Italian sausage, casings removed
1 1/2 teaspoons chili powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 (about 24-ounce) jar marinara sauce, preferably fire-roasted (3 cups)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (7-ounce) can diced green chiles
1 (about 15-ounce) container whole-milk ricotta cheese (about 2 cups), divided
Chopped fresh cilantro leaves, for garnish (optional)

Instructions

5-ounce) can fire-roasted diced tomatoes and their juices, and 1 (7-ounce) can diced green chiles and their juices. Bring to a simmer. Turn off the heat.Drain the lasagna noodles. Wipe the baking dish dry.Evenly spread 3/4 cup of the meat sauce in the baking dish. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them as needed to fit (it’s OK if the noodles overlap slightly).Dollop and spread half of the ricotta cheese (1 cup) over the noodles. Dollop and spread about 3 cups of the meat sauce over the ricotta cheese. Evenly sprinkle with 1 cup of the shredded cheeses.Repeat layering lasagna noodles, ricotta cheese, meat sauce, and shredded cheese. Top with the remaining 5 lasagna noodles. Spread the remaining sauce evenly onto the noodles to completely cover. Sprinkle with the remaining shredded cheeses.Bake uncovered until the noodles are tender, the cheeses are melted, and the sauce is bubbling, 30 to 40 minutes. Let cool for 20 minutes before serving. Garnish with chopped fresh cilantro leaves if desired.