Chorizo & pepper lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 2 onionssliced
- 200g pack cooking chorizosausages, 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 leicestergrated
- 300g dried lasagne(9 sheets)
- small handful basil leavesto serve
Nutrition: per serving
- kcal528
- fat35g
- saturates18g
- carbs26g
- sugars18g
- fibre4g
- protein28g
- salt1.3glow
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.
