Mexican Lasagne

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This is my slightly simplified version of Mexican lasagne, a Mexican take on the Italian classic using tortillas instead of lasagne sheets.  It is rustic, lovely tasting and quicker to make than traditional lasagne as you don’t have to make two sauces.  I have used dried herbs because I forgot to buy fresh coriander, and added olives, because I love them.  I have swapped chilli for gentle, smokey paprika, but you can change the dish according to your tastes.  Paprika is a ground red powder made from peppers and is a handy spice to have.  It goes well in tomato based sauces and I also like it with mayo on top of a hard boiled egg!

This lasagne dish can be cut in to wedges then served, and then reheated over the next few days if there is any left! Any tortilla wraps leftover in the pack can be frozen in bags and used another time to make quesadillas (a Mexican style sandwich) https://katielovescooking.wordpress.com/2016/02/21/quesadillas-a-top-recipe/ or veggie mince cups https://katielovescooking.wordpress.com/2016/01/21/veggie-mince-cups/.

Allow about 1 hour for the wraps to defrost at room temperature.

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I’m rambling.  So finally, here is the recipe.  Allow 25 mins prep and 30 mins cooking.

Mexican lasagne (serves  4)

1/2 red pepper, chopped small

1 onion, sliced

2 cloves garlic, crushed/chopped fine

Shake dried herbs or small handful fresh coriander, roughly chopped

1 tin chopped tomatoes

1 tbsp tomato puree

1 tin kidney beans, drained

1 small tin sweetcorn

1 heaped tsp paprika and/or 1 tsp ground or freshly chopped chilli

Large handful olives, roughly chopped

Salt and pepper

250g cheddar cheese

4 tortilla wraps (plain or wholemeal is fine)

Line a casserole dish with greaseproof/baking paper.  Preheat the oven to 200 degrees/gas mark 6.

First make the tomato sauce.  Heat some oil in a pan on medium heat and add the red pepper and onion.  Cook for about 8 minutes, until tender, then add the garlic and herbs and heat for another minute.  Add the tinned chopped tomatoes, tomato puree, kidney beans, sweetcorn, paprika, chilli (if using), olives and salt and pepper.  Simmer for another 5 minutes.

Prepare your lined casserole dish by putting one tortilla wrap flat on the bottom.  Spoon on 1/3 of the tomato sauce and 1/3 of the cheese.  Top with two tortilla wraps and then another 1/3 of the tomato sauce followed by 1/3 of the cheese.  Add the final tortilla, the remaining tomato sauce and sprinkle over the last bit of cheese.  Bake in the oven for around 30 minutes, until the cheese is bubbling and the edges of the tortilla are a little crispy.  If you want to show it off, carefully lift the dish out by lifting the corners of the greaseproof paper (asking for help if need be!)  Use a knife to cut wedges out.  Eat!  Nice with salad.

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