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