Chorizo and Ricotta Lasagna Recipe – Classic Lasagna made better with spicy Chorizo and creamy Ricotta. It’s the perfect comfort food, filling a delicious. This recipe has a familiar taste of lasagna, but I think greatly improved with chorizo and ricotta cheese.
According to Wikipedia, comfort food is defined as “traditional food which often provides a nostalgic or sentimental feeling to the consumer, and is often characterized by a high carbohydrate level and simple preparation”. They got the nostalgic and sentimental feeling right, but the carbohydrate and simple part, seems so clinical. The definition is far removed from the deep feelings I hold towards comfort foods.
Food triggers our childhood memories. I remember the first time I ate lasagna (or “lasagne” as it’s spelled in Australia). My mum worked in a restaurant called Mama Mia’s Pizzeria, it was such a cool Italian restaurant. Homemade pizzas and lasagna made their introduction to our Russian food based home around his time.
When I first tried lasagne, I thought it was the best thing ever invented. I’m looking back at childhood food memories, and wanting to re-create them for my family. As it gets colder, this Chorizo and Ricotta Lasagna Recipe is one of those great, hearty comfort foods that I turn to keep me warm. Along side with Cheesy Garlic Pull Apart-Bread.
Plato said “knowledge is food for the soul”, but after eating this lasagna, I believe you’ll respectfully disagree. Plato’s never eaten my Chorizo and Ricotta Lasagna Recipe. Bon Appetit! Приятного аппетита!
- 5 whole chorizo sausages
- 500 grams lean ground beef
- 4 garlic cloves, smashed and thinly sliced
- 2 thinly sliced chili peppers
- half cup fresh oregano leaves, packed tightly
- 2 x 400g cans of Mutti Baby Roma Tomatoes
- 700 gram jar of Mutti Passata*
- 1 tablespoon raw sugar salt and pepper to taste
- 1 kg of ricotta cheese
- 2 cups of shaved Grana Padano cheese**
- 375 grams of fresh lasagna sheets (approx 8 sheets)
- 2 cups of grated mozzarella
- Chorizo Meat Sauce
- Carefully remove the cases around the chorizo. Slice the chorizo in half lengthways. Cut each half lengthways three times. Dice the chorizo into small pieces.
- Add the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Cook for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil.
- Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Leave some oregano to garnish lasagne before serving.
- Add the tomatoes, passata, sugar, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, or until the sauce starts reducing.
- Mix the ricotta and the shaved Grana Padano cheese in a bowl.
- Preheat oven to 180°C (350°F)
- Layer the base of the lasagne pan, trimming the lasagne sheets to fit.
- Add a layer of the chorizo meat sauce, use approx. half of the mixture, and spread evenly.
- Add a layer of fresh lasagne sheets, and spoon half of the ricotta mixture and spread evenly.
- Add a layer of fresh lasagne sheets, and spoon the rest of the ricotta mixture and spread evenly.
- Add a layer of fresh lasagne sheets, and spoon the rest of the chorizo meat sauce mixture and spread evenly.
- Sprinkle with grated mozzarella and bake in the oven for 25-30 minutes.
- Sprinkle the remaining fresh oregano leaves over the lasagne.
- Allow lasagne to rest for 10 minutes before serving.
** If Grana Padano is unavailable, substitute with any Italian hard cheese, such as shaved Parmigiano-Reggiano