Chorizo and Ricotta Lasagne
Remove the casings from the chorizo sausages by carefully peeling them. Cut each sausage into 8 slices.
Heat oil in Baccarat Le Connoisseur Round 29cm/6.3L Cast Iron French Oven on a medium heat on stovetop. Add chorizo slices and cook until just golden. Add chopped garlic and ¾ cup oregano and also cook until golden. Add passata, sugar, seasonings and slowly bring to the boil. Reduce the sauce until slightly thicker.
Transfer the sauce to a bowl and allow to cool slightly. In a separate bowl mix ricotta and parmesan/pecorino until combined.
Preheat oven to 180C. Line the base of Baccarat French oven with the fresh lasagne sheets. Spoon 2 cups of the sauce mix, ½ the ricotta mix and then layer with more lasagne sheets. Repeat. Top with remaining sauce mix and mozzarella. Sprinkle with remaining oregano leaves, and cook for a further 20 mins. Once the mozzarella is golden, your lasagne is ready to be served!