The BBC Good Food logo
Chorizo & pepper lasagne

Chorizo & pepper lasagne

By
Rating: 5 out of 5.15 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal528
fat35g
saturates18g
carbs26g
sugars18g
fibre4g
protein28g
low insalt1.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.15 ratings

Sponsored content