I love this Italian Meat Lasagna recipe, made tastier with spicy Chorizo and Ricotta cheese. This is my favorite lasagna that I make. The chorizo adds a smokey flavor with a hint of spiciness. Chorizo is a sausage that has roots in Spain and Portugal, and is popular around the world. Everyone loves a great pasta recipe!
When I first tried lasagna, I thought it was the best thing ever invented. My childhood favorite was my mum's Lasagna with Cottage Cheese. Many lasagnas in North American are made with Cottage Cheese. Moving to Australia, which has more European influences due to immigration, I got to try many different types of Lasagna.
Most Lasagna recipes in Australia are made with Bechamel sauce called Lasagna al Forno. Across Italy, there any many different ways to make Lasagna depending on the region you are from. This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor.
Chorizo Ragu Sauce
The secret to my Meaty Lasagna recipe is the Chorizo sausage. You start by making regular Ragu sauce, but you add chorizo when frying the ground beef. You don't need to add extra oil when frying the ground beef, as the Chorizo is very oil. It will release oil and delicious smokey flavors. Add the rest of the Ragu ingredients and simmer.
The difference from regular Ragu is that this recipe doesn't add onions or red wine. If you'd like, you can add onions and red wine to the Ragu, but it needs to simmer for 30 minutes to reduce.
The other tip for my Ragu is to use Passata, an Italian tomato sauce. In the USA, it's known as Tomato Puree or Tomato Sauce, which is different from the UK tomato sauce. Do not use Ketchup in this recipe! Passata is pureed tomatoes that have no seeds to skins. It's a great base for all pasta sauces.
Boxed or Fresh Lasagna Sheets?
I love used fresh lasagna sheets that are sold in supermarket fridges. They are easy to use, and add a nice chewy texture to your lasagna. But you can use whatever lasagna sheets you prefer. They sell oven ready dry lasagna sheets in the pasta aisle of the supermarket. You can also use the old style dry lasagna sheets. These pasta sheets are required to be boiled in water and fully cooked before using.
Why is this Lasagna so tasty?
This of course, is my opinion, and reasons why I chose specific ingredients when making this recipe. Like I mentioned, this is my favorite of all lasagna recipes. There are a few things that I believe make a difference. The Chorizo is the hero of this recipe, adding a smoky spiciness. Using canned whole cherry tomatoes add a small burst to tomatoes when you bite into your lasagna. The shaved parmesan mixed in with the ricotta cheese adds nice contrast to the neutral ricotta cheese. Finally fresh herbs always taste better in any recipe. The simple addition of real oregano doesn't overpower like some recipes filled with every Italian herb.
Layering a Lasagna
This lasagna recipe uses a 13"x9" baking dish, which is higher and larger than the typical Pyrex glass lasagna pans. I make 4 levels of lasagna, which requires a higher walled lasagna pan. Most lasagnas only build 3 layers. There are 2 layers of ricotta and 2 layers of chorizo meat. This makes an impressive meat lasagna recipe!
- Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
- Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
- Spoon half of the meat mixture and cover with another layer.
- Repeat with another layer of Ricotta and pasta, and then the meat again.
- Sprinkle the meat with grated mozzarella and bake in the oven for 25 minutes. Allow lasagne to rest for 10 minutes before serving.
Budget Tips for making Lasagna
This Lasagne recipe can be expensive due to the ingredients. Although I love this recipe as it's written, here are some money saving tips.
- buy Chorizo at Aldi or in bulk, or substitute with any smoked spicy sausage
- switch Ricotta for Cottage Cheese
- use boxed dry lasagna sheets
- diced tomatoes are usually cheaper than canned Cherry tomatoes
- substitute 2 teaspoons of dry oregano instead of fresh oregano
- use regular parmesan instead of shaved parmesan cheese
- if you can't find Passata, use 3 cans of crushed tomatoes for the Ragu
Plato said "knowledge is food for the soul", but after eating this lasagna, I hope you'll disagree with him. Plato's never eaten my Meat Lasagna Recipe with Chorizo. Bon Appetit! Приятного аппетита!
Meat Lasagna Recipe with Chorizo
Ingredients
- 12 oz /375g fresh lasagna sheets
- 2 cups grated mozzarella
Chorizo Ragu Ingredients
- 1 lb whole chorizo sausages about 5 individual chorizos
- 2 lbs /1kg lean ground beef
- 4 garlic cloves minced
- 2 thinly sliced chili peppers optional
- half cup fresh oregano leaves packed tightly
- 2 cans of Cherry Tomatoes 14oz/400g can used diced tomatoes
- 25 oz /700g jar of Passata Italian Pureed Tomatoes
- 1 tablespoon sugar
- 1 tablespoon salt and pepper adjust to taste
Ricotta Cheese Mixture
- 2 lbs /1kg ricotta cheese
- 2 cups grated Parmesan cheese
Instructions
Chorizo Meat Sauce
- Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
- Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
- Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
- To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
Assemble the Lasagna
- Preheat oven to 180°C (350°F).
- Mix the ricotta and the shaved Parmesan cheese in a bowl.
- Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
- Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
- Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
- Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.
©PetersFoodAdventures.com
