Chorizo & pepper lasagne

Contains pork – recipe is for non-Muslims only
A new twist on a weeknight favourite – bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce

  • Prep:10 mins
    Cook:1 hrs 10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 528
  • fat 35g
  • saturates 18g
  • carbs 26g
  • sugars 18g
  • fibre 4g
  • protein 28g
  • salt 1.3g


  • 1 tbsp olive oil
  • 2 onions, sliced
  • 200g pack cooking chorizo sausages, halved lengthways and sliced
  • 1 value pack peppers (about 4, any mix of colours), deseeded and diced
  • 500ml carton passata
  • 500g tub natural fromage frais
  • 1 egg
  • 100g Red Leicester, grated
  • 300g dried lasagne (9 sheets)
  • small handful basil leaves, to serve


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.

  2. Meanwhile, beat the fromage frais and egg with the cheese, then season.

  3. Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.

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