Chorizo & Spinach One-Pan Lasagne
Here’s to the shortcutters! There’s no shame in that game – we love cutting straight to the eating too. This one-pan lasagne has two great shortcuts – the first is cooking the whole thing in one pan, and the second is using chorizo for a massive flavour hit in no time.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
chorizo
(May be present: Milk, Soy. )
½
brown onion
1
carrot
1 clove
garlic
1 bunch
basil
1 tin
diced tomatoes
1 bag
baby spinach leaves
4
dried lasange sheets
(Contains Gluten;)
1 block
mozzarella cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
1 tsp
balsamic vinegar
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the grill to high. To prepare the ingredients, remove the case from the chorizo sausage and roughly chop. Dice brown onion. Peel and dice carrot. Peel and crush garlic. Roughly chop basil. Roughly chop baby spinach leaves. Finely grate mozzarella cheese.
Heat the olive oil in a medium oven-proof frying pan over a medium-high heat. Add the chorizo and fry for 5-6 minutes, or until golden and crispy.
Add the brown onion, carrot, garlic and half of the basil and cook for 5 minutes, or until softened. Add the diced tomatoes, balsamic vinegar and water and season with salt and pepper. Reduce the heat to low, simmer for 5 minutes, then stir through the baby spinach leaves. Transfer half the mixture to a medium bowl.
Place half the lasagna sheets (you may need to break them to fit in the pan) over the top of the remaining mixture in the frying pan. Pour the second half of the mixture over the top and top with the remaining lasagna sheets. Sprinkle with mozzarella cheese and cover with a lid. Reduce the heat to low and simmer for 20-25 minutes, or until the lasagna sheets are soft. TIP: if you do not have a frying pan with a lid, cover with aluminium foil.
When the lasagne is cooked, transfer the pan to the grill and grill for 2-3 minutes, or until the cheese is golden.
Divide the chorizo lasagne between plates and garnish with the remaining basil. Enjoy!