Chorizo & pepper lasagne

3 of 5-a-day 6 servings 600 kcal or less batch cooking budget cooking calcium cheap five a day folate fusion mains make ahead over an hour pasta pasta bake twist vitamin c

N/A

Source

Ingredients

1 tbsp olive oil

2 onions , sliced

200g pack cooking chorizo sausages, halved lengthways and sliced

1 value pack peppers (about 4, any mix of colours), deseeded and diced

500ml carton passata

500g tub natural fromage frais

1 egg

100g red leicester , grated

300g dried lasagne (9 sheets)

small handful basil leaves , to serve

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.

Meanwhile, beat the fromage frais and egg with the cheese, then season.

Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.