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Chorizo Lasagna

This lasagna is a combination of Mexican and Italian flavors and is very delicious.  Robbie said that it’s the best lasagna I’ve ever made.  This can be made in either a lasagna pan or a casserole dish.  If made in a casserole dish, you may want to place a baking sheet under the pan to catch anything that may bubble over during cooking.  The no boil lasagna noodles make this dish come together very quickly.

Ingredients:
2 Tablespoons butter
2 Tablespoons flour
2 cups whole milk
Salt & pepper
Freshly grated nutmeg
1 large onion, chopped
9oz Mexican style beef chorizo
28oz can crushed tomatoes (Italian Seasoned or use 1 Tbsp Italian Seasoning)
1 box (9oz) lasagna noodles (no boil)
4 Mexican Gray Squash, sliced
2 cups shredded cheese (Mexican, Italian, or cheddar)

Preheat oven to 375°F.

Prepare a simple Béchamel sauce by melting the butter in a medium saucepan over medium-high heat.  Whisk in the flour and cook for 1 minute.  Whisk in the milk and season with salt, pepper and nutmeg.  Bring to a bubble, reduce heat and let it simmer to thicken.

Cook the onion and chorizo in a large skillet over medium-high heat until the chorizo is cooked and the onion is soft, about 10 minutes.  Stir in the crushed tomatoes and season with salt and pepper.  Remove from heat.

Assemble the lasagna in this order (be sure to spread the sauces to the edge to completely cover the noodles so they will cook evenly):

  1. Cover bottom in the tomato/chorizo sauce (about 1 cup)
  2. Arrange 4 sheets lasagna noodles
  3. 1/3 of the Béchamel sauce, 1/3 of the sliced squash, enough tomato/chorizo sauce to cover, a sprinkle of cheese
  4. Arrange 4 sheets lasagna noodles
  5. 1/3 of the Béchamel sauce, 1/3 of the sliced squash, enough tomato/chorizo sauce to cover, a sprinkle of cheese
  6. Arrange 4 sheets lasagna noodles
  7. 1/3 of the Béchamel sauce, 1/3 of the sliced squash, a sprinkle of cheese
  8. 4 sheets lasagna noodles
  9. remaining tomato/chorizo sauce, cheese

Cover with foil and bake until bubbly, about 50 minutes.  Uncover and bake 5 minutes more.

Let cool for 10 minutes before serving so it will hold together.

Serves: 6-8

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