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chorizo bolognese white lasagna
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Chorizo Bolognese White Lasagna

Spicy savoury Bolognese with chorizo, tomatoes and herbs layered with pasta noodles and creamy béchamel sauce topped with parmesan cheese.
Prep Time20 minutes
Cook Time20 minutes
Keyword: bechamel, bolognese, chorizo, lasagna
Servings: 4

Ingredients

  • 3 chorizo sausage links removed from casing
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 1 tbsp ground cinnamon
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 28oz can tomatoes such as San Marzano or passata
  • 1/2 cup beef broth
  • 2 bay leaves
  • 2 cups rigatoni noodles
  • 1 cup grated parmesan

Béchamel

  • 1/2 cup salted butter
  • 1/2 cup all purpose flour
  • 2 cups whole milk
  • 1 tsp nutmeg

Instructions

  • In a large skillet, heat 2 TBS of cooking oil and add the onions once hot. Cook the onions until just softened for about 3 minutes.
  • Stir in the chorizo by removing from the casing if using sausage links. Break apart the meat into smaller bits as it browns. Cook for 5-6 minutes until almost cooked through. Add the minced garlic and season with cinnamon and herbs.
  • Stir in the tinned tomatoes with the beef broth. Bring to a slow boil and break apart the tomatoes with your spatula as they cook down. Once boiling, reduce to simmer for 20-30 minutes until nicely thickened.
  • In the meantime, Cook pasta noodles according to package directions, strain and set aside until ready to assemble.
  • To make the béchamel: once the Bolognese is simmering, you can begin to make the white sauce. In a medium sized saucepot, melt butter and stir in the flour to make a roux. Allow to come together and turn a light browned colour. Slowly whisk in the milk. Continuously whisk until the sauce starts to thickened. Once thickened, season with some nutmeg and keep on low heat until time to assemble.
  • Preheat the oven to 350 degrees F.
  • In an oven proof dish, 9x9 or bigger, layer the chorizo Bolognese, top with cooked pasta noodles, then spread the béchamel sauce. Finish with some grated parmesan cheese and bake for 20 minutes or until the top begins to brown and bubble.
  • Serve immediately with additional Bolognese overtop, fresh grated parmesan and toasted bread. Enjoy!