KATSONS CHORIZO LASAGNA
Chamorro Chorizo or, Island Sausage as some call it steps in as the meat of choice for this interesting island twist to an old recipe. You can see more recipes like this at www.katsons.com
Provided by KATSONS Chamorro Sa
Categories One Dish Meal
Time 2h
Yield 1 Lasagne, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- SAUCE METHOD.
- • Heat heavy bottomed pan over medium high heat.
- • Add olive oil.
- • Add onions and garlic, cook until golden.
- • Add chorizo and break up with potato masher or back of spoon. Cook until color of meat changes.
- • Add tomatoes and break up with potato masher.
- • Add salt and pepper, cook for 1 hour.
- METHOD.
- • Cook lasagna in boiling salted water per box instructions. Drain and cool.
- • Lightly oil bottom of 13" x 9" baking dish.
- • Add one layer of noodles on the bottom of dish.
- • Add a layer of the meat sauce.
- • Add a layer of ricotta cheese.
- • Add a layer of mozzarella cheese.
- • Add a layer of noodles.
- • Repeat last 4 steps until all of the ingredients are gone.
- • Finish with sauce and mozzarella cheese.
- • Cook in preheated 375 degree oven for 45 - 60 minutes.
- • Let sit at least 15 minutes before serving.
CHORIZO AND POLENTA LASAGNA
Provided by Guy Fieri
Time 2h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
- Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
- Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.
CHORIZO LASAGNA
Layers of lasagna with tasty Spanish sausage, cherry tomatoes and melting cheese make a simple but special supper. Serve with a green salad and garlic bread.
Provided by English_Rose
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F Strain the canned tomatoes into a sieve set over a bowl.
- Spoon some of the juice into the base of a heatproof dish then place four of the lasagna sheets on top.
- Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.
- Spoon over about a quarter of the mascarpone and top with a quarter of the fontina or mozzarella. Season with salt and freshly ground black pepper.
- Top with a second layer of lasagna sheets, followed by the same filling again. Finally cover with a last layer of lasagna.
- Dot the remaining mascarpone and fontina or mozzarella on top of the lasagna and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.
Nutrition Facts : Calories 634.8, Fat 52.7, SaturatedFat 22.8, Cholesterol 138.7, Sodium 1627.7, Carbohydrate 2.6, Sugar 0.6, Protein 35.8
CHICKEN CHORIZO LASAGNA
The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat. -Kari Wheaton, South Beloit, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta. , Spread 1 cup enchilada sauce in a greased 13x9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack., Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving., Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.
Nutrition Facts : Calories 579 calories, Fat 36g fat (16g saturated fat), Cholesterol 164mg cholesterol, Sodium 1307mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.
CHORIZO LASAGNE
Layers of lasagne with tasty Spanish sausage, cherry tomatoes and melting Taleggio make a simple but special supper from Silvano Franco
Provided by sonia32
Time 1h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the lasagne: preheat the oven to 200C/gas 6. Strain the canned tomatoes into a sieve set over a bowl.
- Spoon some of the juice into the base of a heatproof dish then place four of the lasagne sheets on top.
- Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.
- Spoon over about a quarter of the mascarpone and top with a quarter of the Taleggio. Season with salt and freshly ground black pepper.
- Top with a second layer of lasagne sheets, followed by the same filling again. Finally cover with a last layer of lasagne.
- Dot the remaining mascarpone and Taleggio on top of the lasagne and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.
CHORIZO & PEPPER LASAGNE
A new twist on a weeknight favourite - bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.
- Meanwhile, beat the fromage frais and egg with the cheese, then season.
- Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.
Nutrition Facts : Calories 528 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
CHORIZO LASAGNA ROLL-UPS
Here's a fresh take on lasagna, with chorizo, mushrooms and cheese rolled-up in noodles and topped with more cheese. Yum.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Mix eggs and ricotta in medium bowl until blended. Add next 4 ingredients and 3/4 cup shredded cheese; mix well. Spread 1/3 cup cheese mixture onto each noodle; roll up.
- Mix sauce and oregano until blended; spread 1/2 cup onto bottom of 13x9-inch baking dish. Top with lasagna roll-ups, seam-sides down. Cover with remaining sauce and shredded cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1170 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
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