2cans of Cherry Tomatoes14oz/400g can used diced tomatoes
25oz/700g jar of Passata Italian Pureed Tomatoes
1tablespoonsalt and pepperadjust to taste
Ricotta Cheese Mixture
2lbs/1kg ricotta cheese
2cupsgrated Parmesan cheese
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.