Ricotta And Chorizo Lasagne - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
3 None chorizo, chopped
1 None carrot, finely chopped
1 None celery stalk, finely chopped
2 1/3 cups jarred tomato pasta sauce
1/4 cup chopped parsley
2 tbsp chopped basil
4 tbsp (1/2 stick) butter
1/4 cup flour
2 cups milk
2/3 cup grated Parmesan cheese
13 oz fresh lasagne sheets
1 tub (15 oz) ricotta cheese
1 1/2 cups grated mozzarella cheese
None None Salad, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 2-quart baking dish.
Heat oil in a medium saucepan on high heat. Saute onion for 2-3 mins until tender. Add chorizo, carrot and celery. Cook for 4-5 mins until chorizo browns.
Stir in pasta sauce and herbs, reserving 1 tbsp of parsley. Bring to a boil on high heat. Reduce heat to low and simmer for 10 mins. Set aside.
Meanwhile, for the white sauce, melt butter in a medium saucepan on medium heat. Add flour and cook, stirring, for 1 min. Remove from heat. Gradually blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Season to taste. Remove from heat. Stir in Parmesan cheese.
Cover bottom of prepared dish with lasagne sheets, cutting to fit. Layer with 1/2 each of the chorizo mixture, ricotta cheese then white sauce. Sprinkle with 1/3 of the mozzarella cheese
Repeat lasagne, chorizo, ricotta and mozzarella layers. Finish with a layer of lasagne sheets, remaining white sauce and mozzarella. Sprinkle with reserved parsley.
Bake for 40-45 mins until golden brown. Let stand 10 mins before serving. Serve with salad.