Springs Addie staff in the kitchen: Lasagne with chorizo and crème fraîche
This is a tasty alternative to classic lasagne and, to make things easier, there is no need to make a white sauce (for those of us who shudder at the thought of lumpy sauces). This recipe is a combination of a number of recipes.
Ingredients
• 1 tbsp olive oil.
• 250gm chorizo sausage, sliced.
• 1 onion, finely chopped.
• 1 celery stick, finely chopped.
• 1 medium carrot, grated.
• 2 garlic cloves, finely chopped.
• 500g beef mince.
• 1 tbsp tomato purée.
• 2 x 400g cans chopped tomatoes.
• 165ml red wine (optional).
• 375ml beef stock.
• 1 tbsp clear honey or sugar.
• 500g pack lasagne sheets (or enough to line your dish twice).
• 400ml crème fraiche.
• 2tbsp of milk.
• 125g ball mozzarella, roughly torn or grated.
• 50g freshly grated parmesan.
• A handful of fresh basil leaves, torn.
• A handful of fresh parsley.
Method
• Tip in the chopped tomatoes. Fill each can half full with beef stock to rinse out any tomatoes left in the can, and add to the pan.
• Stir in the rest of the stock and red wine.
• Add the honey / sugar and season to taste. Simmer for 20 mins.
• To assemble the lasagne, ladle a little of the mince mixture into the bottom of the roasting tin or casserole dish, spreading it across the dish.
• Add a layer of pasta, overlapping to make it fit, then repeat with more mince and another layer of pasta.
If you try this recipe leave your comments and flavour suggestions in the comments box below.
Remember to come back next week to see what we have been cooking.
You may also want to try:
Addie staff in the kitchen: Chicken Kung Pao
Addie staff in the kitchen: Roast Tomato Soup
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