Chorizo & pepper lasagne

Chorizo & pepper lasagne

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
528
protein
28g
carbs
26g
fat
35g
saturates
18g
fibre
4g
sugar
18g
salt
1.3g

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

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Method

  1. 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.
  2. Meanwhile, beat the fromage frais and egg with the cheese, then season.
  3. 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.

Recipe from Good Food magazine, March 2013

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Comments

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usingmainlyspoons's picture
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This was both easier to make than a traditional lasagna and tastier too! I put in 2 x 390g of tomatoes to make it a little more moist and replaced one of the peppers with a couple of carrots for sweetness. Will definitely be making again soon!

nutter63's picture

I made this last night and it was wonderful!! I was unsure of how the topping would work, but it was very tasty. My friend tried some and I always know when a dish is good when I hear lots of Mmmmm's. The only thing I changed was only doing two layers and I also grated extra cheese on top before baking. this is definately one I will be making again

pattiemac's picture

Liked the pepper and chorizo sauce, but not the topping. Won't be making this again.

ktaya57's picture

Loved this. I added some paprika for an extra kick

jillyt's picture

Really tasty dish. used half fat creme fresh and half fat cheese. will definately make again :-)

pammiejay's picture

Very tasty! I didn't have fromage frais so for the topping I used 400ml greek style yoghurt and 3 small eggs lightly beaten and poured over the last layer of pasta, then topped with cheddar cheese. Needed nearer 1hr in the oven at 160c. Served with salad. Winner! Thinking next time a jar of roasted peppers may be a nice alternative.

derekgiles's picture
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Love this make it big and portion freeze!I've added chicken and extra peppers!And to be honest used a shop bought jar white lasagne sauce!

amwanda's picture

I made this last night and really liked it. However I found the cheese sauce sort of curdled a bit and wasn't like the consistency of the normal cheese sauce in lasagne.

torquayunited's picture

Really tasty. Lovely flavours and the bright colours make it feel quite summery.

gooseberrycrumble's picture
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Followed Kate's suggestion and made two layers, finishing with fat-free fromage frais layer - and plenty of cheese! Only needed 40 minutes in oven. Never used or eaten chorizo before but this is lovely and has made several freezer meals too. Great recipe - thank you!

katejo's picture
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I have made a more conventional lasagne many times and it has been a longstanding favourite so I decided to try this one. The spicy chorizo makes a delicious variation and I also liked the use of fromage frais as a lighter and perhaps healthier topping. Next time i do it, I will make just one small change. Instead of 3 layers of chorizo sauce, there will just be two. On the top will be a layer of lasagne covered with the fromage frais and some grated cheese.
This is how i do it with the traditional meat recipe. You get lovely crunchy bits of lasagne and cheese on the surface.

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