Print
Italian Lasagna Recipe

Meat Lasagna Recipe with Chorizo

Delicious Meat Lasagna Recipe made better with Chorizo, creamy Ricotta, Cherry Tomatoes and fresh Oregano. It’s the perfect Italian comfort food! 

Course Dinner, Main
Cuisine Italian
Keyword Meat Lasagna recipe
Prep Time 45 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Peter's Food Adventures

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
  • 25 oz /700g jar of Passata Italian Pureed Tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon salt and pepper adjust to taste
  • 2 lbs /1kg ricotta cheese
  • 2 cups grated Parmesan cheese
  • 12 oz /375g fresh lasagna sheets
  • 2 cups grated mozzarella

Instructions

Chorizo Meat Sauce

  1. Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.

  2. 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.

  3. Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.

  4. 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

  1. Preheat oven to 180°C (350°F). Mix the ricotta and the shaved Parmesan cheese in a bowl.

  2. 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. 

  3. Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets and spoon half of the meat mixture over the lasagna sheets. Repeat with another layer of Ricotta and then the meat. 

  4. 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. 

Recipe Notes

* Passata is an uncooked tomato purée that’s been strained of seeds and skins. If your supermarket doesn’t carry Passata, it can be found in Italian delis. Any brand of Passata will do, but the Mutti brand is beautifully thick and rich. If unavailable, substitute with several cans of crushed tomatoes or tomato puree.