Chicken, Chorizo and Ricotta Lasagna

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A bold, irresistible upgrade to classic lasagna. Indulge in layers of juicy chicken, smoky chorizo, and creamy ricotta, smothered in rich tomato sauce and molten mozzarella.
Main Course
6
30 mins
40 mins
1 hr, 10 mins
Main Course
6
30 mins
40 mins
1 hr, 10 mins

Ingredients

\1 onion, diced
\3 cloves of garlic, crushed
\200 grams of chorizo, cubed
\500 grams of chicken mince
\1 tablespoon of fresh oregano, chopped (or 2 tsp dried oregano)
\1 teaspoon of smoked paprika
\½ teaspoon of chilli flakes, (optional)
\700 grams of tomato passata
\250 grams of dried lasagna sheets, or 400g fresh lasagna sheets
\500 grams of ricotta
\2 cups of mozarella, grated

Instructions

  1. Preheat your oven to 180ºC.
  2. Heat a large frying pan over medium heat with a drizzle of olive oil. Add the diced onion and cook for 3–4 minutes until softened. Add the crushed garlic and cook for another minute.
  3. Add the cubed chorizo and cook for 2–3 minutes until it begins to release its oils. Stir in the chicken mince and cook for 5–6 minutes, breaking it up with a spoon, until browned.
  4. Add the passata sauce, oregano, smoked paprika and chilli flakes. Season generously with salt and pepper and mix to combine.
  5. Simmer for 10–15 minutes, stirring occasionally, until the sauce slightly thickens.
  6. To assemble, spread a thin layer of sauce in the base of a medium baking dish (about 22 x 30 cm). Place a layer of lasagna sheets at the bottom of the dish. Spread with a third of the ricotta, sprinkle with a third of the grated mozzarella and spoon over a third of the sauce. Continue layering until all components are used, finishing with grated mozzarella on the top.
  7. Bake for 40-45 minutes until golden brown and bubbling.
  8. Leave to cool for 10 minutes before slicing and serving. Garnish with extra oregano if you wish. Serve with a side salad or your favourite greens.

Notes

Contains gluten, dairy and egg. Recipe credit: Chelsea Shine

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