Chorizo lasagne

Nonna may not approve of our twist on a classic but this hearty lasagne with Spanish chorizo is sure to become a menu favourite. We promise.








For the chorizo sauce

  • 80ml Alfina’s Extra Virgin Olive Oil (59060)

  • 8 (approx 1.2kg) Primo Spanish Origin Chorizo (86478), removed from casing and crumbled or finely chopped

  • 4 garlic cloves, finely chopped

  • 2 tablespoons oregano leaves

  • 4 cups of tomato polpa

  • 1 cup low salt beef stock 

  • 1 cup water 

  • Salt and pepper

For the béchamel (makes about 4 cups)
  • 80g butter

  • 80g plain flour

  • 800ml warm milk

  • 40g Perfect Italiano Shaved Parmesan Cheese (15975), crumbled

  • Generous grate fresh nutmeg

  • 1/4 teaspoon cloves

  • Salt and pepper

For the cheese

  • 60g Perfect Italiano
    Shaved Parmesan Cheese (15975)

  • 300g mozzarella, grated

  • 600g fresh full cream ricotta

To assemble

  • 600-800g San Remo
    Large Instant Pasta Lasagne Sheets No. 100 (6723), (adjust according to how
    many layers you want)

  • 1-2 tablespoons extra virgin olive oil


1. For the chorizo sauce

Heat a large frypan over a medium heat, add the olive oil and chorizo, sauté for about 3-4 minutes. Add the garlic and oregano, sauté for a further minute or two, until the garlic is soft and the chorizo golden. Stir in the polpa, beef stock and water, simmer for a couple of minutes until the sauce has reduced slightly. Season to taste. 

2. For the béchamel

Heat a small saucepan over medium-low heat and add the butter. When the butter has melted, sprinkle in the flour using a sieve, whisk to form a smooth paste. Cook until the mixture is a light golden colour – about a minute. Remove from the heat and cool for a minute. Slowly pour in the warm milk, whisking vigorously (to prevent lumps forming). Return to a low heat and cook for about 10 minutes, add the parmesan and stir constantly, until the parmesan has melted and sauce coats the back of a spoon. If you prefer a thinner béchamel more milk can be added. Stir in the nutmeg and ground cloves and season to taste.

3. For the cheese

In a bowl, mix the shaved parmesan, ricotta and half the mozzarella.

4. To assemble (you will need 8 x 500/600ml ovenproof dishes)

Pre-heat the oven to 200°C.

You can play with layers here, less ingredients used between the lasagne sheets allows for a more layered lasagne. Ensure that each layer has enough liquid so as not to dry out.

Drizzle a spoon of chorizo sauce and the béchamel into the base of each dish. Top with a lasagne sheet (these may require trimming according to the shape of your chosen dish). Spoon some of the chorizo mixture over the lasagne, dollop over small spoons of the ricotta mix and a drizzle of béchamel and a small sprinkle of mozzarella (you don’t need to be heavy handed with the cheese, make sure you have some left for the top), cover with another sheet of lasagne and repeat until each lasagne is complete, finishing with sauce, a final sprinkle of mozzarella and a drizzle of extra virgin olive oil. Place onto a large baking sheet and cover with baking paper (and foil or another baking tray over the top). Bake for 15-20 minutes, until the lasagne sheets are soft and the cheese is bubbling. Uncover and return to the oven for a further 5-10 minutes until golden. Serve immediately.