Spicy Chorizo Pan Lasagne | Donna Hay

Ingredients

• ½ tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 4 x 100g chorizo, cases removed and very finely chopped
• 1 teaspoon dried chilli flakes
• 2 x 400g cans crushed tomatoes
• ¾ cup (180ml) water
• sea salt and cracked black pepper
• 3 large fresh lasagne sheets, trimmed to fit
• 1 cup basil leaves
• 3 cups (300g) grated mozzarella
• 1½ cups (120g) finely grated parmesan