Katsons Chorizo Lasagna Recipes

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.

Steps:

• In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
• Preheat the oven to 350 degrees F.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
• Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
• Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.

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.

Steps:

• For 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 the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
• For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
• For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan 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 grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.

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.

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. In a medium pan heat chorizo (if in casing remove casing - we only need the filling :D). Cook through and pour it into a dish to set to the side for now.
• 3. Chop onion, green pepper, and garlic. Heat oil in the pan. Add ingredients to the pan. Heat until slightly translucent.
• 4. Add sauce and chorizo to the pan with onion mixture. Keep on medium heat until heated through.
• 5. Break egg into a bowl. Add cottage cheese and mix.
• 6. Spray casserole dish with Pam/grease with butter/whatever you prefer (I like Pam). Layer some of the meat until it covers the bottom of the dish.
• 7. Sprinkle some cheese on top of the meat.
• 8. Drop spoonfuls of cottage cheese mixture next and spread. Then place the bake-ready lasagna strips over that (covering the cottage cheese). Finish this layering process and end with either meat or cottage cheese. Top with remaining cheese, salt, and pepper.
• 9. Pop in the oven and cook for 30-40 minutes. Check it - if it's bubbling, it's done. Let sit for about 10 minutes or more. Enjoy!

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.