First we start off making Cowboy Caviar which you can do any way you like but mine is even amounts of red bell pepper, green bell pepper, corn & avocado. I add two diced jalapeno's, i can black beans 1/4 cup chopped cilantro, two tbsp lime juice, 1 tbsp chili powder and 1 tsp cumin and mix well, refrigerate for a couple hours for best results.
mix together a 32oz tub of ricotta, 8oz mozzarella and 1 egg
mix 1 cup ricotta with 1 1/2 cups cowboy caviar and mix in good
should look like this when mixed
Depending on how many ya make you need that many lasagna noodles cooked al dente and placed on plastic wrap as shown here
Spoon out the mix evenly leaving about 1" on top with no mix to lap.
starting at the bottom, grab the plastic wrap and pull it toward the top of the noodles so it rolls on itself making logs.
In an ovenproof pan or cast iron (preferred) plop some chili on the bottom to cover evenly, (I just happened to have made a pot of smoked brisket Chili, crazy awesome) set one log on the chili as seen above, pour some more chili on top to cover.
top with your cheese of choice (I like mozzarella and cheddar) and either bake at 350 till melted and bubbly about 25 to 30 minutes or just throw in your grill for about 30 to 40 minutes at about the same temp (grill temps tend to vary)
"Enjoy"...I also like to serve it with Jalapeno corn bread with a little cilantro in it.
G. O. B.’s Cowboy Lasagna
4- cups Chili of your choice
1- red bell pepper
1- green bell pepper
1 avocado (optional)
1 can black beans
1/4 cup chopped cilantro
2 tbsp lime juice
1 cup corn
Top with Mozzarella & cheddar