Chorizo and Ricotta lasagne with crispy oregano
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, PLUS EXTRA, FOR DRIZZLING
600G CHORIZO, CASINGS REMOVED
2 CUPS (560G) TOMATO PUREE (PASSATA)
1 CUP (250ML) WATER
SEA SALT AND CRACKED BLACK PEPPER
1½ CUPS (360G) FRESH RICOTTA
½ CUP (15G) FINELY GRATED PARMESAN
1½ CUPS (150G) GRATED MOZZARELLA
400G FRESH LASAGNE SHEETS, TRIMMED
6 SPRIGS OREGANO
Preheat oven to 220°C (425°F). Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until golden brown. Add the tomato puree, water, salt and pepper, and stir to combine. Place the ricotta, parmesan and 1 cup (100g) of the mozzarella in a medium bowl and mix to combine.
Place 1 lasagne sheet in each base of 2 x 2½-cup-capacity (625ml) ovenproof dishes. Divide half of the chorizo mixture, then half of the cheese mixture between the two dishes. Top each with a second lasagne sheet, the remaining chorizo mixture and the remaining cheese mixture. Sprinkle with the remaining mozzarella. Place on a large oven tray and cook for 15 minutes or until cheese is golden and bubbling.
While the lasagnes are cooking, place the oregano on a small oven tray and drizzle with extra oil. Cook for 1 minute or until crisp. Top the lasagnes with the oregano to serve.