Best 5 Chorizo And Polenta Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the Exquisite Flavors of Chorizo and Polenta Lasagna: A Culinary Symphony of Textures and Tastes**

Indulge in the delectable fusion of chorizo and polenta in this extraordinary lasagna recipe. This dish is a symphony of flavors and textures, featuring layers of tender polenta, savory chorizo, tangy tomato sauce, and a medley of cheeses that melt together in perfect harmony. Embark on a culinary journey with this enticing recipe, which promises a delightful experience for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHORIZAGNA - MY MEXICAN CHORIZO LASAGNA



Chorizagna - My Mexican Chorizo Lasagna image

Looking for a flavorful dinner? You've found one with this chorizo lasagna recipe. It's so easy and delicious! Chorizo adds a mild spiciness to the lasagna which pairs well with the pop of paprika. The cottage cheese adds a wonderful creaminess to the dish. We chose to use the pepper jack cheese and it does add a bit of heat. If...

Provided by Stephanie Beacham

Categories     Casseroles

Time 45m

Number Of Ingredients 10

1 box lasagna noodles ready-bake
1 pkg chorizo (Mexican sausage, mild or medium), 16 oz.
1 green pepper
1 medium yellow onion
1 clove garlic
1 can(s) favorite spaghetti sauce, 24 oz.
1 pkg cheese (pepper jack cheese- if you like spicy), 8 oz.
3 Tbsp vegetable oil
1 large container of cottage cheese, 24 oz.
1 egg

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. In a medium pan heat chorizo (if in casing remove casing - we only need the filling :D). Cook through and pour it into a dish to set to the side for now.
  • 3. Chop onion, green pepper, and garlic. Heat oil in the pan. Add ingredients to the pan. Heat until slightly translucent.
  • 4. Add sauce and chorizo to the pan with onion mixture. Keep on medium heat until heated through.
  • 5. Break egg into a bowl. Add cottage cheese and mix.
  • 6. Spray casserole dish with Pam/grease with butter/whatever you prefer (I like Pam). Layer some of the meat until it covers the bottom of the dish.
  • 7. Sprinkle some cheese on top of the meat.
  • 8. Drop spoonfuls of cottage cheese mixture next and spread. Then place the bake-ready lasagna strips over that (covering the cottage cheese). Finish this layering process and end with either meat or cottage cheese. Top with remaining cheese, salt, and pepper.
  • 9. Pop in the oven and cook for 30-40 minutes. Check it - if it's bubbling, it's done. Let sit for about 10 minutes or more. Enjoy!

MEATY LASAGNA RECIPE WITH CHORIZO



Meaty Lasagna recipe with Chorizo image

Delicious Meaty Lasagna Recipe made better with Chorizo, creamy Ricotta, Cherry Tomatoes and fresh Oregano. It's the ultimate Italian comfort food!

Provided by Peter Kolesnichenko

Categories     Dinner     Main

Time 1h10m

Number Of Ingredients 13

12 oz /375g fresh lasagna sheets
2 cups grated mozzarella
1 lb whole chorizo sausages (about 5 individual chorizos)
2 lbs /1kg lean ground beef
4 garlic cloves (minced)
2 thinly sliced chili peppers (optional)
half cup fresh oregano leaves (packed tightly)
2 cans of Cherry Tomatoes (14oz/400g can used diced tomatoes)
25 oz /700g jar of Passata (Italian Pureed Tomatoes)
1 tablespoon sugar
1 tablespoon salt and pepper (adjust to taste)
2 lbs /1kg ricotta cheese
2 cups grated Parmesan cheese

Steps:

  • Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
  • Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
  • Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
  • To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
  • Preheat oven to 180°C (350°F).
  • Mix the ricotta and the shaved Parmesan cheese in a bowl.
  • Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
  • Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
  • Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
  • Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.

CHICKEN CHORIZO LASAGNA



Chicken Chorizo Lasagna image

The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 14

1 package (15 ounces) chorizo
1/4 cup chopped seeded jalapeno peppers
1 rotisserie chicken
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cans (10 ounces each) enchilada sauce
12 no-cook lasagna noodles
4 cups shredded Monterey Jack cheese
1/2 cup minced fresh cilantro
AVOCADO CREAM SAUCE:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta. , Spread 1 cup enchilada sauce in a greased 13x9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack., Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving., Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

Nutrition Facts : Calories 579 calories, Fat 36g fat (16g saturated fat), Cholesterol 164mg cholesterol, Sodium 1307mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA



Polenta Lasagna With Spinach and Herby Ricotta image

With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoon plus 1/2 teaspoon kosher salt
2 cups polenta (not instant)
5 ounces baby spinach (about 5 cups)
2 cups grated Parmesan
1 pound whole-milk ricotta (about 1 2/3 cups), preferably fresh
3 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil (or use more parsley)
1 large egg
1/2 teaspoon black pepper
1/8 teaspoon grated fresh nutmeg
1 (25-ounce) jar good-quality marinara sauce (3 cups)
Large pinch of red-pepper flakes, 1 pinch of dried oregano, 1 grated garlic clove or a drizzle of good extra-virgin olive oil, or a combination (optional)
1 pound shredded mozzarella (about 4 cups)

Steps:

  • Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
  • Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
  • Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
  • Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
  • Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
  • Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
  • Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

POLENTA LASAGNA



Polenta Lasagna image

Using polenta instead of pasta gives you an amazing twist on lasagna. We love the easy assembly. -Yevgeniya Farrer, Fremont, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon herbes de Provence
1 tube (18 ounces) polenta, cut into 10 slices
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, mix marinara sauce, garlic powder and herbes de Provence. Arrange half of the polenta slices in a greased 8-in. skillet. Top with half of the sauce; sprinkle with 3/4 cup cheese. Repeat layers., Cook, uncovered, over medium heat 12-14 minutes or until bubbly. Cover; cook 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 280 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1120mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your lasagna.
  • Don't overcook the polenta. It should be cooked through but still have a slightly firm texture.
  • Be generous with the cheese. Cheese is what makes lasagna so delicious!
  • Let the lasagna rest for a few minutes before serving. This will allow the flavors to meld and the lasagna to set.
  • Serve the lasagna with a side of your favorite marinara sauce.

Conclusion:

Chorizo and polenta lasagna is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its combination of flavorful chorizo, creamy polenta, and melted cheese, this lasagna is sure to be a hit with everyone who tries it.

Related Topics