You guys have been on my case to post this recipe ever since I popped the picture up on my Instagram. So here it is, a twist on a family favourite that you definitely will go back to again and again.
Chicken and Chorizo Lasagne (serves 4)
1: Cook the onion, celery and garlic over a medium heat in some oil for 5 minutes until softened. Add the chorizo, chicken, thyme and paprika and continue cooking for a further 5 minutes. Add the wine and tomatos, then reduce the heat to a simmer and cook for 20 minutes, add sugar and seasoning to taste.
2: Meanwhile to make the béchamel sauce, melt the butter over a low to medium heat then whisk in the flour and cook for 2-3 minutes, gradually pour in the milk whisking as you go and continue whisking until thickened and smooth. season with salt and pepper.
3: Assemble the lasagne in a greased oven dish by layering the chicken mixture, bechamel and pasta alternatively, finishing with the bechamel, sprinkle over the grated cheese and cook in an oven set at 190c / gas mark 5 for 40 minutes. Leave to stand for five minutes before serving with a side salad.