Latin Lasagna

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.

In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.

Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.

Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.