Courgette, mushroom and Palacios chorizo lasagne

An easy and highly nutritious recipe that everyone will love. Plus, of course, the special touch of Palacios chorizo.

  • Raciones


    6 persons
  • Tiempo

    Preparation time

    60 minutes


  • 20 lasagne sheets
  • 1-2 spring onions
  • Courgettes
  • 500 g mushrooms
  • Palacios chorizo
  • 750 ml milk
  • 60 g flour
  • 100 g grated cheese
  • Extra-virgin olive oil
  • Salt
  • Thyme
  • Parsley


Boil the lasagne sheets.

  • Heat plenty of water in a large cooking pot.
  • When the water comes to the boil, season and add the lasagne sheets.
  • Leave them to cook for 10-12 minutes.

Sauté the vegetables and add the Palacios chorizo.

  • Dice the spring onions and sauté them in a pan with a splash of oil.
  • Dice the courgette and mushrooms and add them to the pan.
  • Sauté the vegetables until they are lightly golden.
  • Dice the Palacios chorizo and add it to the pan.
  • Season, then add the dried thyme.

Make the béchamel sauce.

  •  Heat some oil in a saucepan, add the flour and lightly sauté.
  • Add the milk and stir continuously while heating the mixture.
  • Season and simmer for a further 5-6 minutes.

Assemble the lasagne and bake until golden.

  • Add a small amount of béchamel sauce to the bottom of the dish.
  • Assemble the lasagne by placing a layer of filling on top of each sheet.
  • Finally, cover the lasagne with the béchamel sauce, sprinkle the grated cheese onto the top and bake in the oven until golden.