Best Chorizo Pepper Lasagne Recipes

Meaty Lasagna recipe with Chorizo image

Provided by Peter Kolesnichenko

Time 1h10m

Number Of Ingredients 13

12 oz /375g fresh lasagna sheets
2 cups grated mozzarella
1 lb whole chorizo sausages (about 5 individual chorizos)
2 lbs /1kg lean ground beef
4 garlic cloves (minced)
2 thinly sliced chili peppers (optional)
half cup fresh oregano leaves (packed tightly)
2 cans of Cherry Tomatoes (14oz/400g can used diced tomatoes)
25 oz /700g jar of Passata (Italian Pureed Tomatoes)
1 tablespoon sugar
1 tablespoon salt and pepper (adjust to taste)
2 lbs /1kg ricotta cheese
2 cups grated Parmesan cheese

Steps:

Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
Preheat oven to 180°C (350°F).
Mix the ricotta and the shaved Parmesan cheese in a bowl.
Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.

Chorizo Lasagna image

Provided by English_Rose

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) canned unpeeled cherry tomatoes
12 fresh lasagna sheets
7 ounces chorizo sausages, diced
10 sage leaves
9 ounces mascarpone
5 1/2 ounces Fontina cheese or 5 1/2 ounces mozzarella cheese, diced
1 pinch black pepper
1 tablespoon grated parmesan cheese

Steps:

Preheat the oven to 400°F 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 lasagna 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 fontina or mozzarella. Season with salt and freshly ground black pepper.
Top with a second layer of lasagna sheets, followed by the same filling again. Finally cover with a last layer of lasagna.
Dot the remaining mascarpone and fontina or mozzarella on top of the lasagna and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.

Nutrition Facts : Calories 634.8, Fat 52.7, SaturatedFat 22.8, Cholesterol 138.7, Sodium 1627.7, Carbohydrate 2.6, Sugar 0.6, Protein 35.8

Chorizagna - My Mexican Chorizo Lasagna image

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!

Katsons Chorizo Lasagna image

Provided by KATSONS Chamorro Sa

Time 2h

Yield 1 Lasagne, 6-8 serving(s)

Number Of Ingredients 9

1 lb katsons chamorro chorizo sausage
2 (28 ounce) cans peeled whole Italian tomatoes
1/2 medium onion, diced fine
3 -4 crushed garlic cloves
4 tablespoons olive oil
salt and pepper
1 (15 ounce) container ricotta cheese
1 lb shredded mozzarella cheese
14 lasagna noodles

Steps:

SAUCE METHOD.
• Heat heavy bottomed pan over medium high heat.
• Add olive oil.
• Add onions and garlic, cook until golden.
• Add chorizo and break up with potato masher or back of spoon. Cook until color of meat changes.
• Add tomatoes and break up with potato masher.
• Add salt and pepper, cook for 1 hour.
METHOD.
• Cook lasagna in boiling salted water per box instructions. Drain and cool.
• Lightly oil bottom of 13" x 9" baking dish.
• Add one layer of noodles on the bottom of dish.
• Add a layer of the meat sauce.
• Add a layer of ricotta cheese.
• Add a layer of mozzarella cheese.
• Add a layer of noodles.
• Repeat last 4 steps until all of the ingredients are gone.
• Finish with sauce and mozzarella cheese.
• Cook in preheated 375 degree oven for 45 - 60 minutes.
• Let sit at least 15 minutes before serving.