Our take on a classic comfort food. This recipe is effortless and will provide an amazing meal your household will love. 

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

PREP/COOKING TIME

90 Mins

CUISINE

Italian

DIFFICULTY

Easy / Beginner

OVERVIEW
  • Cuisine: Italian

  • Prep Time: 30 mins

  • Cooking Time: 60 mins

  • Total Time: 90 mins

INGREDIENTS
  • 1 tbsp canola oil
  • 750g fresh chorizo sausage meat
  • 1.5 cups tomato puree
  • 2 cups beef stock
  • 2 cups ricotta or mozzerella
  • 4 tbsp of preferred Henry’s Hot Sauce
  • 1 cup queso fresco
  • 2 eggs
  • 1 cup grated parmesan
  • 1 tbsp fresh ground black pepper
  • 2 cups grated mozzarella cheese
  • Lasagne sheets
INSTRUCTIONS
  • Heat the canola oil in a large pan over a medium-high heat. Crumble the chorizo into the pan and cook until caramelized, roughly about 5 minutes.
  • Add 1 cup of the tomato puree and beef stock to the chorizo as well as 4 generous tablespoons of Henry’s Hot Sauce. 4 is a guide. Be brave. Bring to a gentle boil and reduce the heat to medium and simmer until mixture reduces into a thick sauce, roughly in about 30 minutes.
  • Whilst the chorizo is simmering you can prepare the white sauce. Mix the ricotta, eggs and queso fresco in a large bowl. Stir until combined and smooth. Then add in the parmesan cheese and pepper and stir.
  • Preheat oven to 190C. Spread a thin layer of the meat sauce over the bottom of your chosen dish. A rectangular pyrex dish works well. Cover the sauce with a layer of uncooked lasagna sheets, breaking them as needed to fill any gaps. Evenly distribute some cheese mixture over the sheets, then sprinkle mozzarella and 1/4 teaspoon dried oregano. Arrange another layer of noodles over your cheese, then add another layer of meat sauce followed by cheese mixture, mozzarella, and oregano. Repeat this a further 2 more times.
  • Dollop some of the remaining tomato puree over the top layer of mozzarella and add a few more splashes of Henry’s.
  • Cook in your preheated oven with foil covering the top for about 40 minutes. The foil will stop the cheese burning. Remove the foil and cook for a further 20 minutes until the edges are browning and the top layer is bubbling. Let rest for bout 15 minutes before serving.