8 ounces fresh Mexican chorizo or soyrizo, casings removed
2 (12-ounce) containers salsa (3 cups)
1 1/2 cups low-sodium chicken or vegetable broth
1 (15-ounce) can black beans, drained and rinsed
8 ounces (about 10) dry lasagna noodles
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
Coarsely chopped cilantro, for garnishing (optional)
Heat a large regular or cast iron skillet (at least 12 inches wide) over medium heat. Add in the chorizo and cook, breaking the meat up into small pieces with a wooden spoon, until cooked through, about 4 minutes.
Add the salsa, broth, and beans; stir to combine; and bring to a simmer. Using your hands, break the lasagna noodles into 1 1/2- to 2-inch pieces and add to the skillet. Stir to combine and spread into an even layer, making sure as many of the noodles are submerged in liquid as possible. Simmer, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, 20 to 25 minutes (add water as needed if the noodles have absorbed all the liquid before they're cooked). Taste and season with salt as needed.
Remove the pan from the heat and sprinkle with the cheese. Cover and let sit until the cheese is melted, about 4 minutes. Sprinkle with the cilantro and serve.
Recipe Notes
- Salsa choice: Salsa is important here since it's the foundation of the sauce. Choose a blended salsa and stay away from very dry pico de gallos so that there's plenty of liquid to cook the lasagna noodles. Choose mild or hot salsa depending on your desired spice level.
- Vegetarian option: This lasagna can be made vegetarian. Skip the chorizo and use vegetable broth instead of chicken broth.
- Go easy on the salt: Since there are a lot of pre-seasoned ingredients in this recipe (chorizo, salsa, broth, and canned beans), I taste and season with salt at the very end.