Chorizo and Ricotta Lasagne

  • 6 Fresh Chorizo Sausages (remove casings)
  • 1 tablespoon Olive Oil
  • 6 cloves Chopped Garlic
  • 1 cup Oregano Leaves
  • 2 (400gms) cans Cherry Tomatoes
  • 1.5 cup Passata
  • Sprinkle of sugar
  • Salt & Pepper to taste
  • 800 grams Fresh Ricotta
  • 1 cup Grated Parmesan or Pecorino
  • 375 grams Fresh Lasagne Sheets
  • 1.5 cup Grated Mozzarella
  1. Remove the casings from the chorizo sausages by carefully peeling them. Cut each sausage into 8 slices.

  2. 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. 

  3. Transfer the sauce to a bowl and allow to cool slightly. In a separate bowl mix ricotta and parmesan/pecorino until combined.
  4. 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!