Aji Panca Chorizo Lasagna

Aji Panca Chorizo Lasagna

 

Prep: 45 Minutes 
Cook Time: 3 hours 
Yield: 5-8 servings  

Ingredients

  • 1 Ib Chorizo sausage
  • 1 Ib Ground beef 
  • 1 Cup diced onion
  • 4 Garlic cloves
  • 1 Can crushed tomatoes
  • 1 Can tomato paste
  • 1 Jar President’s Choice™ Tomato-Basil Sauce
  • 4 Tablespoons of Aji Panca 
  • ¼ Cup water
  • ½ Cup freshly chopped basil
  • 1 Teaspoon fennel seeds
  • 2 Teaspoon Italian seasoning
  • 2 Teaspoon salt
  • 1 Teaspoon black pepper
  • 4 Tablespoons chopped fresh parsley
  • 12 Lasagna noodles
  • 2 Cups whole milk ricotta cheese
  • 1 Large egg
  • 4 Cups mozzarella shredded
  • ½ cup grated romano cheese
  • ½ cup parmesan cheese

Sauce

  • Stir around the minced garlic and onions until they are translucent. 
  • Add the beef and sausage.  
  • Add the crushed tomatoes, tomato paste, Aji Panca, President’s Choice™ Tomato-Basil Sauce, water, basil, fennel, Italian seasoning, salt and pepper. Stir together well. 
  • Simmer the sauce over low heat for 1 hour. Stir occasionally.
  • While the sauce is simmering, place the lasagna noodles in a pan of hot water. Soak for 30 minutes until they soften. Then drain the water. 
  • In a bowl, mix together the ricotta cheese, parsley and egg.
  • In a bowl, mix together the Parmesan and Romano cheeses.

Assembling the Lasagna  

  • Spread 2 cups of meat sauce on the bottom of the lasagna pan.
  • Place 4 lasagna noodles over the sauce. 
  • Spoon half of the ricotta on the noodles and top with 2 cups of the mozzarella. 
  • Lay another 4 noodles over the cheese.
  • Top with the remaining ricotta mixture.
  • Spread another 1 1/2 cups of sauce over the ricotta mixture.
  • Sprinkle 1/3 cup Parmesan mixture over the sauce.
  • Top with 4 noodles, 1 cup of sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
  • Place tray in the oven and bake at 375 degrees for 25 minutes, covered with foil and then an additional 30 minutes uncovered.
  • Let the lasagna cool before serving.