Speedy Chorizo Ragu Lasagne Recipes

SPEEDY CHORIZO RAGU LASAGNE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
• Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
• Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.

ONE POT CLASSIC RAGU LASAGNA RECIPE BY TASTY

Steps:

• Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
• Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
• Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
• Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
• Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
• Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
• Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
• Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
• Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
• Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
• Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
• Enjoy!

CHORIZO LASAGNA

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.

RAGÚ® NO BOILING LASAGNA

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
• Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
• Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.