Chorizo & pepper lasagne

Chorizo & pepper lasagne

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(15 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


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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  • 1 tbsp olive oil
    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 onions, sliced



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

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



    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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

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


  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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17th Jun, 2019
I couldn't find plain fromage frais so I used quark, which worked fine. It did take a good hour to brown at 160 fan.
20th Feb, 2017
I really liked this recipe. I have struggled in the past to make a decent lasagne but this recipe was really easy to follow. For the topping I couldn't find fromage frais so just egg mixed with creme fraiche; not the classic topping but nice and easy. I also thought the mixture was going to be too watery but my lasagne's in the past have been too dry so this was perfect.
12th Nov, 2017
Roughly what is the size of the baking tray you used?
11th May, 2016
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
24th Jun, 2015
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 .
23rd Feb, 2014
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!
9th Nov, 2013
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
30th Sep, 2013
Liked the pepper and chorizo sauce, but not the topping. Won't be making this again.
20th Jul, 2013
Loved this. I added some paprika for an extra kick
25th Jun, 2013
Really tasty dish. used half fat creme fresh and half fat cheese. will definately make again :-)


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10th Feb, 2016
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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