Valli Little’s Cheesy chorizo lasagne

The team at Harvest Launceston were saddened to hear of the passing of Valli Little on 3rd July 2017. Valli opened our very first market in 2012 and was a great supporter of the market, celebrating with Harvest Committee members, Jenny Edis and Mary Mulvaney, when Harvest won the ABC delicious. award in 2013.

She returned to the market in 2013 to launch her book,  Love to Cook, presenting a cooking demonstration of hotcakes and berries from the book using Harvest ingredients.

Valli loved Tasmania and popped into the market whenever she was in the area. To read more about Valli, delicious. have written an obituary with a selection of her most treasured memories. Read more here…


Recipe first appeared on the Delicious website


2 tbs olive oil (Mt Direction Olives, Coronea Grove, Lentara Grove, Village Olive Grove)

250g fresh chorizo sausages, skins removed (Mt Gnomon Farm)

1 rosemary sprig, leaves picked (Plants Direct Tasmania)

3 garlic cloves, crushed (Tasmanian Natural Garlic & Tomatoes, Old School Farm)

1 each carrot, onion and celery stalk, finely chopped (Steve’s Vegies, Laos Farm Fresh, Seven Springs Organic, Old School Farm, Mooreville Gardens)

250g each pork and veal mince (Mt Gnomon Farm, substituted veal with beef from Real Beef or buffalo from Tasmanian Buffalo)

1/4 cup (70g) tomato paste

2/3 cup (165ml) red wine

1 1/2 cups (375ml) beef stock (or make your own from Real Beef bones!)

400g can Ardmona Diced Tomatoes


1.25L (5 cups) chorizo ragout (see above)

200g dry lasagne sheets (or make your own with eggs from Mt Roland Free Range Eggs or Mooreville Gardens)

250g mascarpone (Elgaar Farm)


For the ragout, heat the oil in a large, deep frypan over medium heat, and add chorizo, rosemary, garlic, carrot, onion and celery. Cook, breaking up chorizo with a wooden spoon and stirring occasionally, for 8 minutes or until chorizo is browned and vegetables are softened.

Increase heat to high and add the pork and veal mince. Cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste and cook, stirring, for 5 minutes or until caramelised.

Add the wine and simmer for 2 minutes, then add the stock and tomato. Bring to the boil, then reduce heat to low and gently simmer, stirring occasionally, for 1 hour or until sauce is thick and rich.

Cool, then store refrigerated for up to 5 days or freeze for up to 3 months.

For the lasagne, place a small amount of ragout in base of a large ovenproof frypan. Add 3 lasagne sheets, then pour over remaining ragout.

Stir through mascarpone. Break up remaining lasagne sheets and push into the sauce. Top with mozzarella.

Cover pan and cook over medium-low heat for about 12 minutes or until the pasta is al dente.

Heat the grill to high. Scatter lasagne with parmesan and grill for 1-2 minutes or until golden. Serve scattered with basil.