Chorizo lasagna

Lasagna needs no introduction — but this one deserves one anyway. Adding chorizo to the meat sauce changes everything: its smoky paprika fat seasons the whole dish, giving you that slow-simmered depth in a fraction of the time.

It is a natural Iberian twist on the Italian classic — the kind of crossover that happens in my kitchen when Portuguese instincts meet Italian comfort food. Peppers and mushrooms round out the sauce, and a golden Parmesan top seals the deal.

It comes together with pre-cooked lasagna sheets and two frying pans, which makes it entirely doable on a weeknight — and spectacular enough for company.

Chorizo Lasagna Recipe

Prep time: 20 minutes · Cook time: 40 minutes · Total: 1 hour · Servings: 4 · Calories: ~474 per serving

Ingredients

• 10 sheets pre-cooked (oven-ready) lasagna pasta
• 1 pound ground beef
• ½ chorizo sausage (about 4 oz), finely chopped
• 1 can (14 oz) crushed tomatoes
• 1½ cups grated Parmesan cheese
• 10 fresh mushrooms, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, finely chopped, divided
• 3 garlic cloves, chopped, divided
• Extra-virgin olive oil
• Salt and black pepper, to taste
• Butter, for greasing the dish

Instructions

1. Heat olive oil in a frying pan and brown two-thirds of the garlic. Add the chopped chorizo and sauté for about 5 minutes.
2. Add most of the onion, the bell peppers and the mushrooms; stir and cook for a few minutes until softened.
3. In another pan, brown the remaining garlic and onion in olive oil, then add the seasoned ground beef and cook until browned.
4. Combine the chorizo-vegetable mixture and the crushed tomatoes with the beef. Stir well and cook about 10 minutes over medium heat.
5. Butter a baking dish and lay down half the lasagna sheets. Spread the sauce over them.
6. Top with the remaining sheets and cover generously with the grated Parmesan.
7. Bake in a preheated 425°F oven for about 30 minutes, until the cheese is golden brown.

Recipe Notes

• Zucchini, eggplant, spinach or carrots blend seamlessly into the sauce.
• Mozzarella or ricotta between the layers make it richer and stretchier.
• Basil, oregano or thyme in the sauce, or a pinch of cumin, are easy upgrades.
• A green salad with vinaigrette or garlic bread are the natural companions.