120g chorizo, sliced 1cm thick and chopped in half
1 onion, chopped
handful mushrooms, chopped
1 red pepper
1 tablespoon tomato puree
1 tin chopped tomatoes
1 teaspoon oregano
1 teaspoon mixed herbs
1 chicken stock cube, crumbled
1 packet Colmans® cheese sauce mix
5 lasagne verdi sheets
goats cheese, grated, for topping, or any cheese
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Fry the chicken and garlic until the chicken is browned then set aside.
Fry the chorizo and onion together until the onion has softened then add the mushroom, pepper and cooked chicken, tomato puree and chopped tomatoes, oregano and mixed herbs.
Bring the sauce to the boil and reduce the heat and simmer for 15-20 minutes until the sauce has thickened, sprinkle in the stock cube and allow to thicken further.
Meanwhile, make the cheese sauce with milk as the packet states. Layer the bottom of an ovenproof dish with 2 lasagne sheets or enough to cover the base, then layer half of the chicken and chorizo mix followed by half of the cheese sauce then another layer of lasagne sheets, the rest of the chicken and chorizo mix and finally cover with the rest of the cheese sauce,
Allow this to cool for about 10 minutes then grate cheese on top, any cheese can be used. I prefer to slice soft goats cheese and lay this on top.
Bake in the oven until the top is golden brown, 30 to 45 minutes, and enjoy!
I like to serve this with sweet potato wedges and salad.