METHOD

1. 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.
2. 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.
3. 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. Serves 4

Photography: Chris Court