Speedy Chorizo Ragu Lasagne Recipes

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
• Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
• Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

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:

• In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
• Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
• Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
• In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.