Chorizo & pepper lasagne

Chorizo & pepper lasagne

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(9 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal528
  • fat35g
  • saturates18g
  • carbs26g
  • sugars18g
  • fibre4g
  • protein28g
  • salt1.3g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g pack cooking chorizo sausages, halved lengthways and sliced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 value pack peppers (about 4, any mix of colours), deseeded and diced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 500ml carton passata
  • 500g tub natural fromage frais
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g Red Leicester, grated
  • 300g dried lasagne (9 sheets)
  • small handful basil leaves, to serve

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.

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Comments, questions and tips

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Comments (13)

claregre's picture

Absolutely yum! I only used 2 large-ish red peppers and that was plenty. Used around 350ml of greek style yoghurt for the topping and a large egg and it became like a baked yoghurt topping - might try that on a normal lasagne as well! I took the lid off half way through when simmering the passata & water as I was worried it was going to be a bit watery. Plus only did two layers - meat sauce on the bottom, layer of pasta, layer of meat sauce, layer of pasta, meat sauce again and then the white sauce on the top. There were only two of us so we have half to have another day!

rosemary Jacquet's picture

Made this today and its really delicious . As I didn't have enough fromage frais , I made it up with natural yogurt . I know we will be having this again and again .

usingmainlyspoons's picture
5

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
5

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
5

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
5

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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Tips (1)

steelballs's picture

Made this one a lot with a couple of small adjustments. Swapped the peppers for 2 sweet pointed peppers and the fromage frais for 200g of creme fraiche and use any cheese I have handy.
Then into the oven covered with foil for approx. 30 minutes and then without foil for 10-15 minutes keeping an eye on the topping to make sure it doesn't get too brown.

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