(Chorizo) Ricotta Lasagna

ส่วนผสม

1 tbsp canola oil

2 lbs. fresh chorizo sausage meat (or ground turkey)

1 1/2 cup tomato puree, divided

2 cup beef stock

2 cup ricotta

1 cup queso fresco

2 eggs

1 cup grated parmesan

1 tsp fresh ground pepper

16-20 uncooked lasagna noodles

2 cup grated mozzarella cheese

วิธีทำ

Heat canola oil in a large pan over medium-high. Crumble chorizo into the pan and cook until caramelized and fragrant, about 5 minutes.

Add in 1 cup of the tomato puree and beef stock. Bring mixture to a boil then reduce heat to medium and simmer until mixture reduces into a thick sauce, about 30 minutes.

Meanwhile, mix ricotta, queso fresco, and eggs in a large bowl. Stir until combined and smooth. Stir in parmesan cheese and pepper.

Preheat oven to 350F.

Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Cover the sauce with uncooked lasagna noodles, breaking them as needed to create a single layer. Dollop cheese mixture over noodles, then sprinkle mozzarella and 1/4 teaspoon dried oregano. Arrange another layer of noodles over cheese, then ladle meat sauce followed by cheese mixture, mozzarella, and oregano. Repeat 2 more times.

Dollop remaining tomato puree over the top layer of mozzarella

Bake in the preheated oven until edges are browning and the top layer is bubbling about 1 hour. Let rest for bout 15 minutes before serving.

หมายเหตุ

https://www.youtube.com/watch?v=ETVjjbAoRxU

https://www.applestonemeat.com/recipe-archive/blog/matty-mathesons-lasagna