Chorizo & pepper lasagne

Contains pork – recipe is for non-Muslims only
A new twist on a weeknight favourite – bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce

Prep:10 mins
Cook:1 hrs 10 mins

Serves 6
Easy

Nutrition per serving

kcal 528
fat 35g
saturates 18g
carbs 26g
sugars 18g
fibre 4g
protein 28g
salt 1.3g

Ingredients

1 tbsp olive oil
2 onions, sliced
200g pack cooking chorizo sausages, halved lengthways and sliced
1 value pack peppers (about 4, any mix of colours), deseeded and diced
500ml carton passata
500g tub natural fromage frais
1 egg
100g Red Leicester, grated
300g dried lasagne (9 sheets)
small handful basil leaves, to serve

Method

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.