Mexican Lasagne

Last Saturday we celebrated my second son's engagement party with a Mexican inspired food theme.  This Mexican lasagna made by my neice was extremely popular and a different take on traditional lasagna by including chorizo and mascapone.

Ingredients

Chorizo Ragout
2 Tbsp Olive Oil
250g fresh chorizo sausage, skins removed
1 sprig of rosemary, leaves removed and chopped
3 cloves of crushed garlic
1 carrot, 1 onion and 1 celery stalk, finely chopped
250g veal mince
250g pork mince
1/4 cup tomato paste
2/3 cup red wine
1 1/2 cups beef stock
400g can diced tomatoes

Lasagne
Chorizo Ragu above
200g dry lasagne sheets
250g mascarpone
2 buffalo mozzarella balls sliced
1/4 cup finely grated parmesan


Method

To make the ragout

Heat olive oil in a deep fry pan over a medium heat, add chorizo, rosemary, garlic, carrot, onion and celery.
Break up chorizo with a wooden spoon and stir occasionally for approximately 8 minutes until chorizo is browned and the vegetables soft.
Increase heat to high and add the pork and veal mince.
Cook breaking up with a wooden spoon for approx 10 minutes or until meat is browned.
Add tomato paste and cook, stirring for a further 5 minutes.
Add the wine and simmer for 2 minutes, add stock and tin tomatoes.
Bring to the boil, then reduce heat to low and simmer for about an hour or until sauce is thick and rich.

Cool and store in the fridge until ready to assemble lasagne.

To make Lasagne

Preheat oven to moderate.
Place a small amount of ragout in the base of a large oven proof dish.
Add 3 lasagne sheets, then pour over remaining ragout.
Stir through the mascarpone, break up some more lasagne sheets into slithers and push them under the sauce.
Top with mozzarella.
Cover pan and cook in a moderate oven for half an hour or until pasta is al dente.
Remove lid and scatter lasagne with parmeasan cook until golden.

Simply stunning
Mamma Marmalde

• 3
• 45
• 
  
• 6