CHORIZO & PEPPER LASAGNE

Chorizo & pepper lasagne image

A new twist on a weeknight favourite - bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce

Provided by Sara Buenfeld

Time 1h20m

Number Of Ingredients 10

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Ingredients

1 tbsp olive oil
2 onions , sliced
200g pack cooking chorizo sausages, halved lengthways and sliced
1 value pack peppers (about 4, any mix of colours), deseeded and diced
500ml carton passata
500g tub natural fromage frais
1 egg
100g red leicester , grated
300g dried lasagne (9 sheets)
small handful basil leaves , to serve

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.

Nutrition Facts : Calories 528 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium