Chorizo Lasagne Recipes

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CHORIZO LASAGNA



Chorizo Lasagna image

Layers of lasagna with tasty Spanish sausage, cherry tomatoes and melting cheese make a simple but special supper. Serve with a green salad and garlic bread.

Provided by English_Rose

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) canned unpeeled cherry tomatoes
12 fresh lasagna sheets
7 ounces chorizo sausages, diced
10 sage leaves
9 ounces mascarpone
5 1/2 ounces Fontina cheese or 5 1/2 ounces mozzarella cheese, diced
1 pinch black pepper
1 tablespoon grated parmesan cheese

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.

Nutrition Facts : Calories 634.8, Fat 52.7, SaturatedFat 22.8, Cholesterol 138.7, Sodium 1627.7, Carbohydrate 2.6, Sugar 0.6, Protein 35.8

CHORIZO AND POLENTA LASAGNA



Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 22

4 cups low-sodium chicken stock
1 1/4 cups quick-cooking polenta
1 1/2 teaspoons kosher salt
2 tablespoon unsalted butter, melted
Olive oil
1 small onion, diced
1 pound ground pork
Kosher salt and freshly cracked black pepper
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons red wine vinegar
4 cloves garlic, minced
One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir
1 bunch Swiss chard
1 clove garlic, minced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella

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.

KATSONS CHORIZO LASAGNA



Katsons Chorizo Lasagna image

Chamorro Chorizo or, Island Sausage as some call it steps in as the meat of choice for this interesting island twist to an old recipe. You can see more recipes like this at www.katsons.com

Provided by KATSONS Chamorro Sa

Categories     One Dish Meal

Time 2h

Yield 1 Lasagne, 6-8 serving(s)

Number Of Ingredients 9

1 lb katsons chamorro chorizo sausage
2 (28 ounce) cans peeled whole Italian tomatoes
1/2 medium onion, diced fine
3 -4 crushed garlic cloves
4 tablespoons olive oil
salt and pepper
1 (15 ounce) container ricotta cheese
1 lb shredded mozzarella cheese
14 lasagna noodles

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.

CHORIZAGNA - MY MEXICAN CHORIZO LASAGNA



Chorizagna - My Mexican Chorizo Lasagna image

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

1 box lasagna noodles ready-bake
1 pkg chorizo (Mexican sausage, mild or medium), 16 oz.
1 green pepper
1 medium yellow onion
1 clove garlic
1 can(s) favorite spaghetti sauce, 24 oz.
1 pkg cheese (pepper jack cheese- if you like spicy), 8 oz.
3 Tbsp vegetable oil
1 large container of cottage cheese, 24 oz.
1 egg

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!

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