225g chorizo, chopped
1 jar marinara sauce
Freshly ground pepper
360g ricotta cheese
1 large egg
8 lasagne sheets
100g Alex James’ sheep’s cheese, crumbled
How to make it
Loaded with flavour, this Chorizo and Sheep’s Cheese lasagne is a great alternative to traditional lasagne, and because it’s made from ewe’s milk it’s got less lactose than cow’s milk.
- Preheat the oven to 220°C (200°C Fan)
- In a large frying pan, cook the chorizo over medium high heat for 3 minutes, until it starts to brown
- Add the marinara sauce and season with sea salt and freshly ground pepper
- In another saucepan melt the butter. Add the flour to make a roux
- In a medium bowl, whisk together the lactose-free ricotta, egg, sea salt, freshly ground pepper and 80ml water
- In an 8-inch-square baking dish, spread 1/3 of marinara sauce and top with 4 lasagne sheets, breaking them as necessary so that they fit
- Pour half of the marinara sauce over the top, then spread with half of the ricotta
- Add another layer of lasagne sheets
- Cover with the remaining marinara sauce and ricotta, and top with the sheep’s cheese
- Cover the baking dish with aluminium foil and bake in the preheated oven for 35 minutes
- Remove the foil, turn on the broiler and broil for 5 minutes, until the sheets are soft and the cheese is browned and bubbling
- Let the Sheep’s Cheese lasagne rest for 10 minutes before serving
Original recipe from Food & Wine.
Other lasagne recipes
This Goats’ Cheese Lasagne is an interesting vegetarian twist on the traditional lasagne using sweet, caramelised onion marmalade for full-bodied flavour.
Traditional cheese lasagne is a classic mid-week dinner that can be frozen and reheated for easy access when you’re busy. A tasty cheddar such as Wookey Hole Cave Aged Cheddar. will add depth of flavour.
The sweet and salty tones of blue cheese make this lasagne really special. Serve with a green salad and you’ll have your family singing all week!