Two nights ago, I made an epic BBQ and lasagna mash-up: I combined leftover grilled chorizo sausage with my traditional meat lasagna recipe. Expecting to plate the 8th wonder of the world – and HOT DAMN was it ever good – I was incredibly surprised to realize that the star of show was actually the pasta portion – the lasagna sheets!
Say What?!
Hand on heart, it’s true. I was trying out Olivieri’s NEW Lasagna Sheets, which are packaged fresh, oven ready and made with natural pasta ingredients. But truthfully, I just threw them into the recipe, wrongfully assuming that they were the least prevalent component. But with just one taste, I was swooning.
The smooth texture. The most delectable flavour. And just the right degree of “bite” – al dente perfection. Of course, my über flavourful sauce and gooey cheese may have complemented the pasta just a tad, but make no mistake – I will NEVER buy dried lasagna sheets again. Pasta god, thou name is Olivieri.
The pasta is packaged with six (6) fresh sheets – I recommend that you cut two in half if you’re using a standard 9×13″ pan and would like four perfect lasagna layers. And if you’d like to make your own BBQ and lasagna mash-up, here’s the recipe!
Meat Lasagna with Chorizo and Attitude
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 links barbecued chorizo sausage, casings removed and crumbled
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1 tablespoon brown sugar
1 teaspoon salt
1 (29 ounce) can diced tomatoes
1 (29 ounce) can crushed tomatoes
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese (optional)
In a large pot over medium heat, brown ground beef, onion and garlic; drain fat if desired.
Add the crumbled chorizo sausage - also known as the "attitude".
Mix in basil, oregano, brown sugar, salt, diced tomatoes and crushed tomatoes. Simmer for 45 minutes, stirring occasionally. Remove from heat.
While the sauce is simmering away, it's a good time to grate the cheese.
Halving two of the Olivieri lasagna sheets will help fill up a 9x13" dish.
Preheat oven to 375 degrees F. Add a little bit of sauce to the bottom of a 9x13 inch baking dish to prevent pasta from sticking. Layer 1/4 of the lasagna sheets, cover with sauce and shredded mozzarella cheese.
Repeat with remaining sheets, sauce and cheese. Sprinkle Parmesan cheese over the top, if desired.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving. Serves 8.
Nom nom nom. Enjoy!
Will try- thats old school Italian- pork and beef!
Hahaha yes, Goodfellas style, isn’t it?
That’s looks yummy! I thought I make a pretty good lasagna (usually add sweet peppers, celery and mushroom) but I am going to have to try this one.
Oooh, I love loading up delicious veggies in my lasagna. This one is very meat heavy, so not my usual recipe, but sometimes it’s nice to indulge ;)
Whoa I’m going to have to try this!
Do let me know what you think! Enjoy!
Where can you find chorizo sausage? Do I need to buy it from a butcher?
Nope, good old Loblaws or Metro will do. Of course, if you’re looking for the highest quality, then I’d definitely recommend a Portuguese or Spanish butcher.
I love lasagna but I’ve never used fresh lasagna noodles but it’s such a great idea. Your recipe is awesome and using Olivieri is such a great addition to any meal.