CHORIZAGNA - MY MEXICAN CHORIZO LASAGNA
Looking for a flavorful dinner? You've found one with this chorizo lasagna recipe. It's so easy and delicious! Chorizo adds a mild spiciness to the lasagna which pairs well with the pop of paprika. The cottage cheese adds a wonderful creaminess to the dish. We chose to use the pepper jack cheese and it does add a bit of heat. If...
Provided by Stephanie Beacham
Categories Casseroles
Time 45m
Number Of Ingredients 10
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!
LASAGNA WITH GOAT CHEESE FROM INA GARTEN
I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8
CHORIZO AND POLENTA LASAGNA
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.
MEATY LASAGNA RECIPE WITH CHORIZO
Steps:
- Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
- Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
- Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
- To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
- Preheat oven to 180°C (350°F).
- Mix the ricotta and the shaved Parmesan cheese in a bowl.
- Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
- Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
- Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
- Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.
GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES
A light, flavorsome dish that is nice to have all year round!
Provided by Rex
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
- Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
- Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.
Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g
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
GOAT CHEESE LASAGNA
Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
- Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
- Arrange half the lasagna noodles in the pan.
- Cover with half the goat cheese mixture.
- Cover this with half the mozzarella slices.
- Cover this with half the marinara sauce.
- Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
- Sprinkle parmesan or romano on top.
- Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 27, SaturatedFat 16, Cholesterol 112.1, Sodium 1125, Carbohydrate 26.6, Fiber 2.6, Sugar 8.9, Protein 25.8
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