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Chorizo & pepper lasagne

Chorizo & pepper lasagne

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  • 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
low insalt1.3g


  • 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


  • 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.

Recipe from Good Food magazine, March 2013

Goes well with


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A star rating of 5 out of 5.15 ratings

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