chorizo and ricotta lasagne with crispy oregano


serves 4

2 tbsp extra virgin olive oil, plus extra for drizzling
600g chorizo, casings removed
560g tomato passata
Sea salt and cracked black pepper
360g fresh ricotta
15g finely grated parmesan
150g grated mozzarella
400g pre-cooked lasagne sheets, trimmed
6 oregano sprigs

1 Preheat the oven to 220C/Gas 7. Heat the oil in a large nonstick frying pan over a high heat. Add the chorizo and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until golden brown. Stir in the passata, 250ml water, salt and pepper.

2 Combine the ricotta, parmesan and 100g of the mozzarella in a medium bowl.

3 Place 1 lasagne sheet in each base of 2 x 625ml ovenproof dishes. Divide half the chorizo mixture between the two dishes followed by half the cheese mixture. Top each with a second lasagne sheet, the remaining chorizo mixture and the remaining cheese mixture. Sprinkle with the remaining mozzarella. Place on a large oven tray and cook for 15 minutes or until the cheese is golden and bubbling.

4 While the lasagnes are cooking, place the oregano on a small oven tray and drizzle with extra oil. Cook for 1 minute or until crisp. Top the lasagnes with the oregano to serve.