Ricotta And Chorizo Lasagne

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 3 None chorizo, chopped
• 1 None carrot, finely chopped
• 1 None celery stalk, finely chopped
• 2 1/3 cups jarred tomato pasta sauce
• 1/4 cup chopped parsley
• 2 tbsp chopped basil
• 4 tbsp (1/2 stick) butter
• 1/4 cup flour
• 2 cups milk
• 2/3 cup grated Parmesan cheese
• 13 oz fresh lasagne sheets
• 1 tub (15 oz) ricotta cheese
• 1 1/2 cups grated mozzarella cheese
• None None Salad, to serve

1. Preheat oven to 350u0b0F. Lightly grease a 2-quart baking dish.
2. Heat oil in a medium saucepan on high heat. Saute onion for 2-3 mins until tender. Add chorizo, carrot and celery. Cook for 4-5 mins until chorizo browns.
3. Stir in pasta sauce and herbs, reserving 1 tbsp of parsley. Bring to a boil on high heat. Reduce heat to low and simmer for 10 mins. Set aside.
4. Meanwhile, for the white sauce, melt butter in a medium saucepan on medium heat. Add flour and cook, stirring, for 1 min. Remove from heat. Gradually blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Season to taste. Remove from heat. Stir in Parmesan cheese.
5. Cover bottom of prepared dish with lasagne sheets, cutting to fit. Layer with 1/2 each of the chorizo mixture, ricotta cheese then white sauce. Sprinkle with 1/3 of the mozzarella cheese
6. Repeat lasagne, chorizo, ricotta and mozzarella layers. Finish with a layer of lasagne sheets, remaining white sauce and mozzarella. Sprinkle with reserved parsley.
7. Bake for 40-45 mins until golden brown. Let stand 10 mins before serving. Serve with salad.

olive oil, onion, chorizo, carrot, celery stalk, pasta sauce, parsley, basil, butter, flour, milk, parmesan cheese, lasagne sheets, ricotta cheese, mozzarella cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/31450 (may not work)