Chorizo & pepper lasagne

• olive oil↗1 tbsp 1 tbsp
• onions↗2 2

  sliced

• pack cooking chorizo↗200g 200g

  sausages, halved lengthways and sliced

• value pack peppers↗1 1

  (about 4, any mix of colours), deseeded and diced

• carton passata↗500ml 500ml
• tub natural fromage frais500g 500g
• egg↗1 1
• red leicester↗100g 100g

  grated

• dried lasagne↗300g 300g

  (9 sheets)

• small handful basil leaves↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.

2. 2

   Meanwhile, beat the fromage frais and egg with the cheese, then season.

3. 3

   Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.