With a glut of chorizo ragu and having already belted out one classic new recipe confidence as you can tell was high!
My infatuation with chorizo is getting a little out of control. I started emailing people about it at work, looked it up on wikipedia and also watched Tomasina's programme about chorizo in Spain a couple of times for good measure.
Now I know chorizo isn't Italian and it's not exactly the kind of thing a purist would do... but I decided that the next step on from a simple chorizo stew and pie was to use my leftover chorizo ragu to make a good old fashioned lasagna.
It's easy. And more importantly show stoppingly delicious.
Pour in a good glub of ragu into the bottom of your mother's old cast iron lasagna dish.
Arrange a layer of lasagna sheets on top of this. Then create a layer of roasted peppers and roasted aubergine topped with garlic and a good lashing of smoked paprika. I cheated and used some Greek jarred stuff which worked brilliantly.
Then top this with another layer of pasta before topping this with some more ragu. Then more pasta. Then loads of good mozerella. Then a layer of mushrooms sauteed in butter with a sprinkling of salt. And then pour on a layer of bechamel. I wasn't sure whether to use bechamel or not. At first it didn't seem right. But it landed up tasting amazing. And that's what matters!
It was sensationally delicious. I'd love to include a layer of spinach next time. In the absence of spinach we accompanied our lasagna with a peppery rocket and watercress salad with some roasted tomatoes. Stunning.
For more chorizo recipes click here.