Cheesy Chorizo Lasagna

Cheesy Chorizo Lasagna CHORIZO

This Classic dish done vegetarian with this RollinGreens Chorizo ME’EAT, lasagna noodles, marinara, ricotta, topped with mozzarella cheese.


Serves: 4-6 People



For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For the Lasagna

  • 1 pack no boil lasagna noodles
  • 1-2 jars of favorite marinara
  • 1 container ricotta
  • 2 cups mozzarella
  • ½ cup parmesan
  • 1 tbsp olive oil.


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  1. For the lasagna, preheat oven to 375 Degrees F. In a large pot or bowl, soak ¾ pack of no boil lasagna noodles. About 15-20 sheets.
  2. In a baking dish, add 2 T olive oil and ½ cup of marinara sauce.
  3. Add a layer of noodles overlapping them ½ inch. Add ½ cup of marinara followed by ½ of the cooked chorizo.
  4. Add another layer of noodles followed by the whole container of ricotta, spread evenly on the naked noodle layer.
  5. Add a layer of noodles followed by ½ cup of sauce and almost the rest of the Chorizo, leaving out 6-8 chunks for the top.
  6. Finish the layers with a layer of noodles, cover the whole lasagna with sauce, then top with mozzarella, parmesan and 1 T olive oil. Note, leave ½ inch space at the top of pan.
  7. Place baking pan on to a baking sheet, this helps in case of spillage.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and bake until cheese is browning, about 5-10 minutes. Remove from oven.
  10. Allow to cool for 5-10 minutes before serving.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
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