Chorizo Lasagne

    2 hours 45 minutes

    This is a wonderful meaty lasagne that uses chillies and chorizo sausage for a Latin American feeling.

    7 people made this

    Serves: 12 

    • 4 cups tinned crushed tomatoes
    • 2-3 diced green chillies
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 10 sprigs fresh coriander, chopped
    • 2 tablespoons ground cumin
    • 1 kg chorizo sausages, cases removed
    • 1 kg ricotta cheese
    • 4 eggs, lightly beaten
    • 500g cheddar cheese, grated
    • 250g no-cook lasagne

    Preparation:1hour  ›  Cook:1hour45min  ›  Ready in:2hours45min 

    1. Place the tomatoes, green chillis, onion, garlic, coriander and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.
    2. Meanwhile, heat a large frypan over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly and evenly browned. Drain and discard any excess grease.
    3. Preheat an oven to 180 degrees C. Stir together the ricotta cheese and eggs. Set aside.
    4. To assemble, spread 1/3 of the tomato sauce in the bottom of a 20x30cm baking dish. Spread the chorizo over the tomato sauce. Pour 1/2 of the remaining sauce over the meat and sprinkle 1/2 of the grated cheese over the top of the sauce. Arrange a layer of lasagne lengthwise over the cheese. Spread the ricotta cheese mixture over the lasagne and place another layer of lasagne over the ricotta. Top with the remaining tomato sauce and grated cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
    5. Bake in a preheated oven for 30 minutes. Remove foil and bake until the top is browned, about 15 to 30 minutes.


    I use ground chorizo meat, not the stuffed sausages, but they'll do okay, too. If you can't find chorizo, try substituting 1 kg of lean beef mince and a couple packets of taco seasoning. It ain't the same, but it'll be edible!

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    Reviews in English (8)


    This is a great recipe to start with. I did make a couple of changes though: I used about 1.25lb gound turkey and 1.3lb of mexican chorizo sausage (I didn't want all that fat in there). I also added more cumin, some paprika and chili podwer. Instead of ricotta, I used cottage cheese (since that's what I do with my regular Italian lasagna). In addition to the cobly jack I used, I added pepper jack to the ricottta/egg mixture. And for an additional crunch I added a can of corn to the sauce. This had kick and turned out AWESOME. I can't wait to make it again (since after eating 2 pieces, I dropped the entire lasagna pan). Thank!  -  23 Aug 2010  (Review from Allrecipes USA and Canada)


    Great fresh flavor with just enough heat. I did cut the recipe in half but next time I will prepare the whole thing. It is soooo good! Thanks for posting Wiley  -  20 Aug 2010  (Review from Allrecipes USA and Canada)


    Excellent recipe. I have made it this way and with soyrizo. Amazingly, I can't tell the difference, although I know it is healthier.  -  18 Aug 2010  (Review from Allrecipes USA and Canada)