Matty Matheson’s Chorizo Lasagna
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s lasagna recipe using chorizo sausage from Episode 7.
Yields 8 servings
Time 3-4 hours
You will need:
1 tablespoon canola oil
2 pounds fresh chorizo sausage meat
1 1/2 cup tomato puree, divided
2 cups beef stock
2 cups ricotta
1 cup queso fresco
2 eggs
1 cup grated parmesan
1 teaspoon fresh ground pepper
1 tablespoon dried oregano
16 to 20 uncooked lasagna noodles
2 cups grated mozzarella cheese
For the Salsa Verde
1 jalapeno, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 cup green onion, finely chopped
1 garlic clove, minced
Zest and juice of 1 lime
3/4 cup olive oil
1 teaspoon fresh ground pepper
Heat canola oil in a large pan over medium high heat. 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 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 350 degrees F.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Cover 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 two more times, then dollop the remaining tomato puree over the top layer of mozzarella.
Bake in the preheated oven until edges are browning and top layer is bubbling, about an hour. Let rest for about 15 minutes before serving.
Meanwhile, make salsa verde by mixing all the ingredients in a small bowl. Stir to combine.
Serve lasagna sliced with salsa verde.
