Easy Main

Chorizo and 'nduja lasagne

Name: Chorizo and 'nduja lasagne recipe
Yield: 6
Ingredients: 1 tbs extra virgin olive oil; 50g ‘nduja (a spicy spreadable salami from specialty grocers); 850g fresh chorizo sausages, casings removed; 2 small onions, finely diced; 6 garlic cloves, crushed; 1 1/2 tbs finely chopped rosemary leaves; 1/4 cup (70g) tomato paste; 400g can crushed tomatoes; 2 1/2 cups (625ml) chicken stock; 1kg ricotta; 1 cup (80g) finely grated pecorino; 1/2 cup (125ml) pure (thin) cream; 6 (300g) fresh lasagne sheets; 200g smoked scamorza, coarsely grated (substitute mozzarella)

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by Georgina Esdaile

Food Editor

Mar 15, 2022

"From rich chorizo to earthy porcini, I'm all about indulgent flavours." – Georgina Esdaile

1 tbs extra virgin olive oil
50g ‘nduja (a spicy spreadable salami from specialty grocers)
850g fresh chorizo sausages, casings removed
2 small onions, finely diced
6 garlic cloves, crushed
1 1/2 tbs finely chopped rosemary leaves
1/4 cup (70g) tomato paste
400g can crushed tomatoes
2 1/2 cups (625ml) chicken stock
1kg ricotta
1 cup (80g) finely grated pecorino
1/2 cup (125ml) pure (thin) cream
6 (300g) fresh lasagne sheets
200g smoked scamorza, coarsely grated (substitute mozzarella)

Method

1.

Preheat oven to 200°C.
2.

Heat oil in a large heavy-based deep frypan over high heat. Add the ‘nduja and chorizo, and cook, breaking up any lumps with a wooden spoon, for 7-8 minutes until golden brown. Add onion, garlic and rosemary, and cook for 5-6 minutes until softened. Add tomato paste, stir to combine, then add tomatoes and stock and bring to a simmer. Reduce heat to low and cook for 14-16 minutes until reduced slightly. Remove from heat.
3.

Place ricotta, pecorino and cream in a bowl and mix to combine. Season to taste.
4.

Remove sauce from the frypan, leaving 2 cups (500ml) remaining in the base. Top with 2 lasagne sheets, slightly overlapping. Spoon over 3/4 cup (180ml) ricotta mixture, then 2 cups (500ml) sauce. Repeat layering, then top with remaining 2 lasagne sheets. Spoon over remaining ricotta mixture and top with the scamorza. Place on an oven tray and bake for 40-45 minutes, or until dark golden brown and pasta is tender. Rest for 5 minutes before serving.