Best Chorizo And Bacon Lasagne Recipes

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BUTTERNUT SQUASH CHORIZO LASAGNA



Butternut Squash Chorizo Lasagna image

Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 (1 1/2) pound butternut squash - peeled, seeded and cut into 1-inch cubes
½ cup water
⅓ cup butter
⅓ cup all-purpose flour
3 ½ cups whole milk
Salt and freshly ground black pepper to taste
½ pound chorizo sausage links, casing removed
1 pound lasagna sheets
2 ½ cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh cilantro leaves, for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
  • Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
  • Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
  • Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
  • To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
  • Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 52.4 g, Cholesterol 91.8 mg, Fat 37.2 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 19 g, Sodium 737.8 mg, Sugar 7.2 g

CHORIZAGNA - MY MEXICAN CHORIZO LASAGNA



Chorizagna - My Mexican Chorizo Lasagna image

Looking for a flavorful dinner? You've found one with this chorizo lasagna recipe. It's so easy and delicious! Chorizo adds a mild spiciness to the lasagna which pairs well with the pop of paprika. The cottage cheese adds a wonderful creaminess to the dish. We chose to use the pepper jack cheese and it does add a bit of heat. If...

Provided by Stephanie Beacham

Categories     Casseroles

Time 45m

Number Of Ingredients 10

1 box lasagna noodles ready-bake
1 pkg chorizo (Mexican sausage, mild or medium), 16 oz.
1 green pepper
1 medium yellow onion
1 clove garlic
1 can(s) favorite spaghetti sauce, 24 oz.
1 pkg cheese (pepper jack cheese- if you like spicy), 8 oz.
3 Tbsp vegetable oil
1 large container of cottage cheese, 24 oz.
1 egg

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. In a medium pan heat chorizo (if in casing remove casing - we only need the filling :D). Cook through and pour it into a dish to set to the side for now.
  • 3. Chop onion, green pepper, and garlic. Heat oil in the pan. Add ingredients to the pan. Heat until slightly translucent.
  • 4. Add sauce and chorizo to the pan with onion mixture. Keep on medium heat until heated through.
  • 5. Break egg into a bowl. Add cottage cheese and mix.
  • 6. Spray casserole dish with Pam/grease with butter/whatever you prefer (I like Pam). Layer some of the meat until it covers the bottom of the dish.
  • 7. Sprinkle some cheese on top of the meat.
  • 8. Drop spoonfuls of cottage cheese mixture next and spread. Then place the bake-ready lasagna strips over that (covering the cottage cheese). Finish this layering process and end with either meat or cottage cheese. Top with remaining cheese, salt, and pepper.
  • 9. Pop in the oven and cook for 30-40 minutes. Check it - if it's bubbling, it's done. Let sit for about 10 minutes or more. Enjoy!

CHORIZO AND POLENTA LASAGNA



Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 22

4 cups low-sodium chicken stock
1 1/4 cups quick-cooking polenta
1 1/2 teaspoons kosher salt
2 tablespoon unsalted butter, melted
Olive oil
1 small onion, diced
1 pound ground pork
Kosher salt and freshly cracked black pepper
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons red wine vinegar
4 cloves garlic, minced
One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir
1 bunch Swiss chard
1 clove garlic, minced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella

Steps:

  • For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
  • For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
  • For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
  • Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.

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