Ingredients 450 g Chorizo (I used hot but mild works)
400 g packet chopped spinach, thawed, drained
250 g ricotta cheese
¼ tsp nutmeg
40 g parmesan, grated
4 sheets fresh lasagne
225 g mozzarella cheese, thinly sliced or grated
For the tomato sauce 1 - 2 medium shallots, chopped finely
1 medium carrot, chopped finely
1 stalk celery, chopped finely
2 cloves garlic, crushed
½ cup dry red wine
¼ cup tomato paste
700 g bottled tomato pasta sauce
Cheese sauce 50 g butter
50 g flour
2 cups whole milk
1½ cups parmesan, grated
Method For the tomato sauce
Heat some oil in a wok and add the onion, carrot and celery.
Cook, stirring sometimes until the vegetables are starting to soften. Add the garlic and parsley and cook for a minute.
Add the wine, stir and cook until it is almost evaporated into the vegetables.
Add the tomato paste, and stir for about 3 minutes. Add the pasta sauce, turn down the heat, and simmer for about 15 minutes.
For the cheese sauce
Melt the butter in a saucepan and add the flour. Cook, stirring continuously until the mixture thickens.
Slowly add the milk, a bit at a time, stirring until it is smooth and thickens. Reduce the heat and stir another minute. Take off the heat.
Add the cheese, and stir until this is melted.
To make up the lasagne
Preheat the oven to 200°/180° fan forced.
Slice the chorizo finely, and cook, without oil until a lot of the fat has come out and it is starting to brown.
Drain all the fat off.
Mix the spinach, drained ricotta, nutmeg, cheese and egg in a medium bowl.
Put half a cup of the cheese sauce over the base of a 20 x 30 cm Pyrex or other ovenproof dish (I prefer glass to metal).
Top with 1½ sheets pasta - one cut in half to fit the dish. Spread half the spinach mixture on top of this.
Put half the chorizo over this and cover with a cup of the tomato sauce.
Add half of the remaining cheese sauce.
Top with another 1½ sheets of the pasta.
Spread the remaining spinach mixture over the pasta, sprinkle with remaining chorizo pieces.
Spread 1 cup tomato sauce, and then add the remaining cheese sauce.
Top with remaining pasta.
Add the rest of the tomato sauce and spread with the remaining mozzarella.
Cover with foil or similar, and bake the lasagne for 30 minutes.
Uncover and bake a further 10 minutes or so by which time the cheese will be melted.
Let it stand for a few minutes before slicing and serving.