Best Chorizo Lasagne Recipes

CHORIZO & PEPPER LASAGNE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.
• Meanwhile, beat the fromage frais and egg with the cheese, then season.
• Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.

CHICKEN AND CHORIZO LASAGNE

Steps:

• Pre heat oven to 200 degrees. Fry off onion till soft and add crushed garlic. When soft add chicken breasts and season. Cook chicken for a few minutes then add crushed oxo cube. Stir in and add chorizo. Fry off for a few minutes
• Add the chopped peppers and courgettes, basil and tin tomatoes and squeeze of ketchup. Using the tomatoes can add a dash of water. Leave to simmer whilst making cheeses sauce
• Make a roux using the butter and flour and gradually add the milk over heat. Then add cheese (keeping a little of the cheddar cheese aside for topping) till sauce is slightly thickened.
• Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets. On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets. Top of with the rest of the cheese sauce. Cook for 10 minutes, remove top with remaining grated cheese and cook for further 10 minutes.

SPEEDY CHORIZO RAGU LASAGNE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
• Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
• Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.

CHORIZO LASAGNE

Steps:

• For the lasagne: preheat the oven to 200C/gas 6. Strain the canned tomatoes into a sieve set over a bowl.
• Spoon some of the juice into the base of a heatproof dish then place four of the lasagne sheets on top.
• Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.
• Spoon over about a quarter of the mascarpone and top with a quarter of the Taleggio. Season with salt and freshly ground black pepper.
• Top with a second layer of lasagne sheets, followed by the same filling again. Finally cover with a last layer of lasagne.
• Dot the remaining mascarpone and Taleggio on top of the lasagne and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.

CHORIZO AND BACON LASAGNE

Steps:

• In a large pan sauté the Onions, Peppers, Mushrooms and Garlic in the Olive Oil until the Onions are soft and translucent.
• Add the Tomatoes and leave to simmer.
• In a separate pan fry the Chorizo and Bacon until crisp. Add this to the Tomato Sauce along with some of the fat that has come from the meat. (Leave the fat out to make it healthier, although it enhances the flavour exponentially)
• Add the Mixed Herbs, Paprika and Worcester Sauce to the Tomato Sauce and leave to simmer whilst you make the Béchamel Sauce.
• FOR THE BÉCHAMEL SAUCE: In a saucepan melt the Butter over a low heat.
• Once melted add the Flour until it becomes combined with the Butter to form a roux. Cook this for two minutes, stirring continuously.
• Add the Milk a little at a time until it has all been added and continue to cook for another minute until thick. Season with Salt and Pepper to taste.
• CONSTRUCTION AND COOKING: Take a large ovenproof dish and layer the Tomato Sauce, Lasagne Sheets and Béchamel Sauce until all is used and top with half the Cheese.
• Cook at 200C for 50 Minutes or until cooked through completely. Add the other half of the Cheese 5 Minutes before the end of this time.
• PS: This Lasagne may take a long time but it is worth the wait and is my favourite dish to make and eat. PPS: The Tomato Sauce also works well as a pasta sauce in case the other components put you off.