Make this as hot or as mild as you like. Easy inexpensive weeknight supper.
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Ingredients
- 4 whole cooking chorizo skin removed and roughly chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 tbsp dried oregano
- 1/2 tsp chilli flakes (optional)
- 1 medium savoy cabbage finely shredded
- 400 g passata
- 200 ml chicken stock
- 12 Fresh lasagna sheets cut into squares if they are big sheets
Instructions
- In a large saucepan over a low heat, add the chopped chorizo and allow it to slowly release its oil. After 5-10 minutes turn the heat up to medium, add the onion, oregano, chilli flakes if using and garlic, cook for 5 minutes or until the onions are soft. Stir in the cabbage, season well with salt, cook for a couple of minutes then add the passata and chicken stock, bring to a simmer and continue to cook for 10 minutes.
- Bring a large pan of salted water to the boil. Cook the lasagna sheets for 2 minutes, drain and drizzle with olive oil.
- Put a lasagna sheet on each plate, top with a little chorizo and cabbage mixture, add another sheet and repeat until there are 3 sheets of pasta on each plate. Once the last sheet is on top with the last of the chorizo and cabbage, drizzle with olive oil and add a good grinding of black pepper.
Nutrition
Calories: 597kcalCarbohydrates: 97gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 138mgSodium: 1117mgPotassium: 1297mgFiber: 10gSugar: 12gVitamin A: 3158IUVitamin C: 94mgCalcium: 159mgIron: 8mg
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