A Spanish twist on a recipe from Jack Monroe’s Cooking on a Bootstrap, replacing the regular sausage with a ring of chorizo and some additional spices.
A recipe adapted from Cooking on a Bootstrap by Jack Monroe.
- 250 g Lasagne Sheets (1 Box) Use gluten free or wholemeal if desired
- 300 g Chorizo Thinly sliced
- 2 Tins Chopped Tomatoes 400g tins
- 1/2 tsp Oregano
- 1 tsp Paprika
- 2 ball(s) Mozzarella Sliced
- 50 g Breadcrumbs To top, optional
- 50 g Mature Cheddar Grated
- 25 g Parmesan Grated
Preheat oven to 180C/350f, and get a dish suitable for lasagne, preferably something deep like a Drake lyric.
Find a large mixing bowl and mix your tomatoes, sliced chorizo, oregano, and paprika. Then season with salt and pepper, then mix.
Spread a layer of your tomato and sausage mixture onto the bottom of your lasagne dish adding a layer of lasagne sheets on top. Repeat the process until the sausage mix has run out.
When you have placed your last layer of lasagne sheets on top then add your sliced mozzarella on top, then your grated parmesan and cheddar followed by your breadcrumbs if desired.
Place the dish into the oven for 45 minutes, serve hot or cold.