Meatlovers Lasagne – Made with Chorizo ragu

Posted: September 26, 2012 in How to, Mince, Pasta
Tags: , , , , , ,

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Every week we tend to have a meal with mince in it. This week I decided to try something different. It was a lasagne inspired by the chorizo ragu with spaghetti in Delicious August 2012 magazine. I had some left over lasagne sheets that I had previously made fresh in the freezer. So decided to use them up. We actually used three chorizo sausages in this dish. However it was a little bit spicy for smaller mouths. So I would suggest sticking to one chorizo sausage, if you aren’t a fan of spice.

Meatlovers lasagne – chorizo ragu

Recipe By: My recipe inspired by Delicious Chorize ragu with spaghetti Aug 2012 pg 96
Serving Size: 4-6
Cuisine: Italian
Main Ingredient: Chorizo
Categories: Spicy, Pasta

-= Ingredients =-
2 each Chorizo sausages ; casings removed
1 tablespoon Olive oil
1 each Onion ; finely chopped
2 each garlic ; crushed
1 tablespoon Thyme leaves ; chopped
500 gram Beef mince
200 gram Bacon rashers ; chopped
150 ml Red wine
2 x 400g canned tomatoes ; diced or 4 x cups passata
2 tablespoon Tomato paste
2 tablespoon Parsley ; chopped
1 package Lasagne
~~ — Bechamel sauce — ~~
3 cups Milk
1 1/2 tablespoon Butter
1 1/2 tablespoon Plain flour
1 teaspoon Nutmeg
100 gram Cheese ; grated

-= Instructions =-

Meat filling
Remove casings from Chorizo sausages. Roughly chop and process until minced in food processor. Heat the oil in a frypan over medium heat and cook the chorizo mince until browned. Remove the meat with a slotted spoon, leaving the fat in the pan. Fry bacon and remove from pan. Add onion, garlic and thyme to pan with some salt and pepper and cook over low heat for 5 minutes until soft. Add the beef mince and cook, stirring for 5 minutes until browned. Return chorizo meat and bacon to pan and stir in the tomatoes, wine and tomato paste. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes or until the sauce has thickened. Adjust seasoning to taste, then stir in parsley and keep warm.

Preheat oven to 180”C

Bechamel sauce
Melt butter in saucepan over medium heat. Stir through flour until paste like consistency. Gradually add milk continuing to stir. I prefer to use a whisk. As sauce thickens add more milk until happy with consistency. Add nutmeg and stir through. Remove from heat.

How to Layer Lasagne
Start off with meat on the bottom of lasagne dish (30cmx 20cm). Layer over lasagne sheets, finishing with bechamel sauce. Continue this process until meat filling is used up. Finish with bechamel sauce on top and a sprinkle of cheese.

Cover dish with foil and cook in oven for 20 minutes, removing foil to brown on top (approximately another 5-10 minutes).

Serve with garden salad and garlic bread.

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Comments
  1. Heather says:

    Hi Kat, can’t wait to try this, just wondering how many tomatoes you used please. Happy Cooking !

  2. Eek I can’t believe I missed that. Will go back and correct – 2 x 400g canned tomatoes or 4 cups of passata šŸ™‚

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