Ashorizo Lasagna

This lasagna was delicious. The lower layer consisting of spinach and leek with a textured cheese mixture. While the middle layer combined chorizo, garlic, peppers, onion, mushrooms and tomato sauce. Then came the light layer of bechamel sauce and mozza. I was hesitant to add this layer but couldn't help think of the spinach and how nicely it would accomodate it. The small amount of bechamel sauce was barely noticable but helped balance the spice of chorizo with the tang of the tomato sauce. It was a genius blend of ingredients and I recommend you try it immediately. You want it. You want to make it and feed it to your family.

Bottom Layer:
1 Large container of cottage cheese
3 T. chopped leek
1 egg
Parmesan cheese
Mozza cheese
fresh spinach

-Mix cheeses, egg and leek with a bit of salt and pepper to taste. Spread over a layer of no boil lasagna noodles in a 9 x 13 pan. Lay fresh spinach on top 2 leaves thick. Then another layer of noodles before adding to second layer. The chorizo layer.

Second Layer-Chorizo Layer:
1 jar of Ragu sauce
2 Chorizo sausages, sliced or diced or however you like it. I sliced mine and then cut it in half for a chunky style.
1/2 cup sliced mushrooms
3 garlic cloves, minced
1/2 diced onion

I was trying to speed things up so I didn't even cook the tomato sauce. I cooked the the chorizo, mushrooms, onion and garlic and simply added it to the cold tomato sauce. Spread into the lasaagna dish and lay another layer of noodles on top.

Third Layer-Bechamel Layer:
2 T. butter
2 T. Flour
1 Cup milk
salt and pepper
1/2 t. nutmeg
Mozza
Parmesan

-Melt butter, whisk in flour, gradually add milk, stirring contantly over med high heat. Add salt, pepper, nutmeg.
-Pour over lasagna, top with tonz of mozza and parmesan.
-Bake at 375 for 40 minutes. Place a baking sheet underneath in case it drips. let cool for 10 minutes.

Photos:Shawn Campbell