13oz/375gfresh lasagna sheets(can use dried lasagna, cooked per package directions)
Additional 2 Tbsp. fresh oregano leaves, for topping
Slice each chorizo sausage (with casing removed) in to 8 equal pieces and roll each in to a ball. Heat 1 Tbsp olive oil in a large, heavy skillet over medium heat. Add the chorizo and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and 1/4 cup of oregano leaves and cook for a further minutes or so, or until golden. Add the cherry tomatoes (with liquid), the tomato purée, sugar, salt and pepper and bring to the boil. Cook for 8–10 minutes or until reduced slightly. Transfer the mixture to a large bowl and set aside.
Meanwhile, boil a large pot of water. Salt and cook lasagna noodles according to package directions (a few minutes for fresh lasagna noodles up to 10-12 minutes for dried noodles). Drain, rinse with cold water and dry. Set aside.
Prepare the ricotta filling by combining the ricotta and pecorino in a large bowl and mix to combine. Set aside.
Preheat oven to 350 F. Grease your cast-iron or oven-proof skillet (10-12 inch top diameter) with a little olive oil. Line the base of the skillet with 1 layer of lasagne sheets, overlapping as needed to cover the bottom and up the sides (overhanging a bit here and there is ok). Top with 2 cups of the chorizo mixture and then another layer of lasagne sheets. Spoon over half the ricotta mixture and spread evenly. Top with another layer of lasagne sheets. Spoon over the remaining ricotta mixture and spread evenly. Sprinkle with the grated mozzarella then top with remaining chorizo mixture.
Place skillet on a baking sheet (just to catch any bubble over and cook in the preheated oven for 35 minutes. Combine the remaining oil with the 2 Tbsp fresh oregano leaves with a bit of olive oil and sprinkle over the top of the lasagne and cook for a further 5 minutes.
Printed from www.seasonsandsuppers.ca . Copyright "Seasons and Suppers". For personal use only.