Chorizo Lasagne

Listen here mate. Lasagne is well tasty but if you stick loads of smokey Spanish sausage in it, its going to be even more well tasty. If you don’t believe me then give this recipe a go and work it out for yourself you ham.

Takes an hour ish

Ingredients

Pack of chorizo
500g beef mince
A red onion
3 cloves garlic
Tsp salt
Tsp black Pepper
2 tins peeled plum tomatoes
Tbspn Smoked paprika
Tblspn Oregano
100ml Milk
Tblspn Plain flour
Tsp butter
Ready cooked lasagne sheets
As much cheddar cheese as you like

Ingredients

Instructions

Fry diced red onion and crushed garlic in a splash of olive oil. Cook for a couple of minutes until softened then add your mince to brown off. Add salt, pepper and oregano.
When the mince is browned, chuck in your tinned tomatoes and smash them up with a wooden spoon. Add your smoked paprika, stir and leave everything to simmer on a low heat.
Make your cheesy chorizo sauce by frying up your chorizo, which you’ve obviously diced into little bits. A lot of oil will come off the chorizo but also add a little butter.
Chuck in your flour and stir it in. Things might get a bit weird and gloopy and dry. This is fine. Just pour in your milk and keep mixing and stirring over a low heat. That’s getting there isn’t it. Yes it is.
It should be a nice silky orangey sauce now but it needs all the cheese so mix that in too.
When your cheese sauce is glossy and lovely its time to assemble your lasagne. I like to use ready to go fresh sheets to save time. I usually go mince first, spread over the bottom of a big baking dish, then pasta sheets, then mince, then cheese sauce. After this I just repeat pasta, meat, cheese sauce until I reach the top of the dish. Then I cake the top layer in cheese and bake in the oven for about half an hour on 180ºC.
If you want your edges a little crisper then give it a little longer, if not, dig in and enjoy a tasty lasagne. Serve with garlic bread or salad or both.