Name: Chorizo and cheese lasagne rolls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 10 ml fresh chillies 573; 2 cloves garlic cloves, minced; 800 g tinned tomatoes; 180 ml tomato paste; 30 ml fresh basil; 15 ml fresh thyme; 15 ml fresh oregano; 5 ml dried chilli flakes; salt and freshly ground black pepper; 500 g chorizo chopped; 250 g cottage cheese creamed; 200 g lasagne sheets; 500 ml cheese grated

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Ingredients (13)

10 ml	fresh chillies — 573
2 cloves	garlic — cloves, minced
800 g	tinned tomatoes
180 ml	tomato paste
30 ml	fresh basil
15 ml	fresh thyme
15 ml	fresh oregano
5 ml	dried chilli flakes
	salt and freshly ground black pepper
500 g	chorizo — chopped
250 g	cottage cheese — creamed
200 g	lasagne sheets
500 ml	cheese — grated

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Method:

Heat the olive oil and sauté the garlic.

Add the tomatoes, tomato paste, basil, thyme, oreganum and chilli flakes. Season with salt and pepper and simmer for 30 minutes.

Pre-heat the oven to 180°C.

Fry the chorizo until browned. Remove from heat and mix the cottage cheese with the chorizo.

Bring water to the boil in a pasta pot and cook the lasagne sheets for 3 minutes – cook 2 to 3 sheets at a time. Remove from the water and cut each lasagne sheet in half.

Place some chorizo mixture in the middle of the lasagne sheet and roll it up. It will somewhat resemble cannelloni.

Place the rolls tightly together in an oven dish. Pour the tomato sauce over and top with the grated mozzarella.

Bake for 30 minutes and allow to rest for 10 minutes before serving.

Recipe reprinted with permission of PinkPolkaDotFood. To see more recipes click here.