Lasagne is a traditional dinner however it will probably develop into a bit drab after some time. One recipe has given it a brand new lease of life.
The meal was fast and straightforward to make (Picture: Mia O’Hare)
Lasagne makes a super hearty dinner that may fulfill all the household, however it will probably develop monotonous over time. This week, I made a decision to brighten up my commonplace lasagne utilizing a Mary Berry recipe, and it undoubtedly delivered.
Historically, a lasagne consists of pasta sheets, creamy sauce and a tomato-based mince. While hearty and satisfying, I fancied attempting one thing completely different. I got here throughout Mary Berry’s lasagne recipe with a Mexican affect.
The cherished tv chef described the dish: “This all-in-one dish is so fast to make. Assume Mexican lasagne, utilizing ready-made tortillas as a substitute of sheets of pasta. Completely scrumptious and really moreish!”
It proved remarkably simple to organize and adopted a lot of the identical course of as a traditional Italian lasagne. The dish is ready in a single pan, which I discover notably enticing, particularly for weeknight suppers.
I efficiently scaled down the recipe to create a meal for 2. It offered simply the correct amount of meals, in contrast to different recipes that makes parts extreme.
The recipe serves six folks, however may be simply adjusted to cater for fewer. Mary’s BBC recipe requires the mince to be simmered for an hour earlier than being assembled right into a lasagne, however I accomplished this in half that point.
It suited me as I used to be utilizing diminished portions, however I might prepare dinner for an hour when serving extra folks.
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Mary Berry’s Mexican Lasagne recipe
Substances
- 1 tbsp olive oil
- 2 massive onions, chopped
- 500g/1lb 2oz beef mince
- 1 delicate purple chilli, deseeded and finely chopped
- 1 purple pepper, deseeded and diced
- 2 garlic cloves, crushed
- 1 tbsp floor cumin
- 1 tbsp floor coriander
- 2 tbsp tomato purée
- 1–2 tbsp mango chutney
- 2 x 400g tins chopped tomatoes
- 1 small bunch recent coriander, chopped
- salt and freshly floor black pepper
- 3 massive flour tortilla wraps
- 250g/9oz full-fat mascarpone
- 100g/3½oz mozzarella, grated
- 100g/3½oz cheddar
Methodology
- Preheat the oven to 160C/140C Fan/Fuel 3
- Put the oil in a big overproof frying pan, then add the onions over a medium warmth for 3 minutes. Flip the warmth up and add the mince. Fry till brown and break up with a wood spoon.
- Add the chilli, purple pepper, garlic and spices. Fry till all of the moisture has evaporated and the combination is sort of dry. Add the tomato puree, mango chutney, tinned tomatoes, salt and pepper. Carry to a boil by inserting a lid on the pan. As soon as boiled, put the pan within the oven to simmer for an hour.
- Take away from the oven and stir within the coriander. Improve the oven temperature to 200C/180C Fan/Fuel 6.
- Take away among the mince combination from the pan, leaving a 3rd masking the underside of the dish. Lay one tortilla wrap on prime earlier than including a 3rd of the mascarpone and a 3rd of the mozzarella and cheddar. Repeat till you’ve gotten three layers.
- Bake for about 25 minutes, till the tortillas are golden brown and the cheese has melted. Prime with the remaining coriander and serve.
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