This only takes about an hour to make, so put it together then pour a glass of the grape and get ready to enjoy a wonderful dish on a Friday night.
- 2 tsp. olive oil
- 1 small onion, peeled and finely chopped
- 3 chorizo sausages, casings removed
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3-4 drops of hot sauce
- 1 -796 ml can of plum tomatoes, chopped
- 1 egg, beaten
- 1 lb. container smooth ricotta
- 1 1/2 cups Asiago cheese, grated
- 6 fresh lasagna noodles
- 1 cup shredded mozzarella cheese
Heat oil in a deep 10 inch fry pan that is oven safe. Add the onion and cook until transparent (3 minutes). Add the sausages and cook until browned. Now the mushrooms, garlic and hot sauce and cook until the mushrooms are soft.
Stir in tomatoes and reduce the heat to medium. Gently simmer until the sauce thickens (12-16 minutes). Transfer to a large bowl.
Stir the beaten egg, ricotta and 1/2 half of the Asiago cheese in a bowl.
Spread 1 heaping cup of the meat mixture on the bottom of the fry pan (one you have been using). Cover with 2 lasagna noodles, making sure to cut to fit. Layer with 1 heaping cup of the meat mixture and half the ricotta mixture. Repeat layers, ending with the meat mixture.
Bring this to a boil and reduce heat to medium. Cover and simmer for 15 minutes. Sprinkle with remaining cheeses.
Broil in centre of oven until cheeses are melted and browned. 2-3 minutes. Serve with garlic toast, wine/beer and you are set.