Our take on a classic comfort food. This recipe is effortless and will provide an amazing meal your household will love.
Easy / Beginner
Prep Time: 30 mins
Cooking Time: 60 mins
Total Time: 90 mins
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
1 cup grated parmesan
1 tbsp fresh ground black pepper
2 cups grated mozzarella cheese
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.
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