CHEESE & BACON LASAGNE
This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
- Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
- Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
- To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.
Nutrition Facts : Calories 425 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.03 milligram of sodium
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
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 & BACON BEAN STEW
A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 50m
Yield Serves 6 - 8 as a side
Number Of Ingredients 12
Steps:
- Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
- Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
- Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
SPEEDY CHORIZO RAGU LASAGNE
Give the classic lasagne a modern makeover with chorizo sausages, adding bags of flavour without needing hours of cooking. It takes just 30 minutes to make
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
- Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
- Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.
Nutrition Facts : Calories 755 calories, Fat 51 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.3 milligram of sodium
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- In a medium bowl, whisk together the ricotta, egg, sea salt, freshly ground pepper and 1/3 cup water.
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- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil, turn on the broiler and broil for 5 minutes, until the noodles are soft and the cheese is browned and bubbling. Let rest for 10 minutes before serving.
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