Chorizo Lasagne
Smoky, rich, and irresistibly creamy, this Chorizo Lasagne is a bold twist on a classic. Packed with paprika-infused chorizo, a trio of meats, and a luscious mascarpone finish, every bite is layered with deep, hearty flavours. The lasagne sheets cook directly in the sauce, soaking up all that deliciousness, while a golden, bubbling parmesan crust takes it over the top. Comfort food, elevated.
Chorizo Lasagne
Servings: 4
Smoky, rich, and irresistibly creamy, this Chorizo Lasagne is a bold twist on a classic. Packed with paprika-infused chorizo, a trio of meats, and a luscious mascarpone finish, every bite is layered with deep, hearty flavors. The lasagne sheets cook directly in the sauce, soaking up all that deliciousness, while a golden, bubbling parmesan crust takes it over the top. Comfort food, elevated.
Print Recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 3 garlic cloves crushed
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 1 rosemary sprig leaves picked
- 250 g fresh chorizo
- 250 g pork mince
- 250 g veal mince
- ¼ cup tomato paste
- ⅔ cup red wine
- 1½ cups beef stock
- 400 g can diced tomatoes
- 200 g dry lasagne sheets
- Fresh basil leaves
- 250 g mascarpone
- 2 buffalo mozzarella balls sliced
- ¼ cup finely grated parmesan
Equipment Used
Instructions
- Heat a generous amount of extra virgin olive oil in a large, deep frying pan over medium heat. Add onions, garlic, celery, and carrot, stirring occasionally until softened. Stir in the rosemary for added aroma.
- Increase the heat to high, then add the pork and veal mince, breaking it up as it goes into the pan. Add the chorizo, also breaking it up yet keeping it chunky so it remains a star ingredient. Allow it to cook until it releases its paprika-rich oil, giving the sauce a red tinge.
- Once well browned, stir in the tomato paste and cook for a few minutes until caramelised.
- Pour in the red wine, the stock, and tinned tomatoes. Stir in fresh basil, then bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until the ragù thickens and develops deep flavours.
- Break the lasagne sheets into smaller pieces and place them directly into the pan, submerging them into the sauce.
- Once the pasta is nearly al dente and the sauce is thickened, add in the fresh basil and fold in mascarpone to create a creamy, rich texture. Tear fresh mozzarella and scatter it on top.
- To take this dish one step further, scatter grated parmesan over the lasagne and place under a grill for 1–2 minutes until golden and bubbling. Otherwise, just grate the parmesan over the top and serve.
This recipe is brought to you by:
Sicilian-Style Tomato Basil Pesto Linguine
Sri Lanka Curry Salmon
See the full recipe here
See the full recipe here
