Traditional lean minced beef lasagne with a mexican twist. Replacing lasagne sheets with tortillas makes this dish much lighter while still retaining full flavours. Truly delicious.
PREPARATION TIME: 10 MINUTES
COOKING TIME: UNDER 1 HOUR
450g/1lb lean beef mince
1 small onion,peeled and chopped or 120ml/8tbsp ready prepared diced onions
75g/3oz fresh or frozen diced prepared mixed vegetables
For the Bolognese Sauce:
1 x 400g can chopped tomatoes with herbs
30ml/2tbsp tomato ketchup or purée
10ml/2tsp garlic purée, or to taste
Salt and freshly milled black pepper
For the CheeseSauce:
1 x 470g jar (approx.)prepared cheese sauce (chilled tubs are good too)
50g/2oz grated hard cheese. e.g Cheddar
4-6 corn tortillas or wraps
To prepare the Bolognese sauce; place all the sauce ingredients in a large pan, bring to the boil, reduce the heat and simmer for 10 minutes.
Meanwhile, heat a large non-stick pan and dry fry the mince in batches for 5-7 minutes, breaking up any lumps with the back of a spoon. Add the onions and vegetables and cook for 2-3 minutes.
Stir the sauce into the mince, bring to the boil, reduce the heat and cook for 15-20 minutes.
Preheat the oven to Gas Mark 7, 220°C,425°F. Spoon half the Bolognese mixture in the base of a 25cm/10inch square ovenproof dish. Cover with a layer of tortillas or wraps then repeat the method.Top with an even layer of cheese sauce, sprinkle with the cheese and bake in the oven for 15-20 minutes.
Serve with a mixed salad and garlic bread.
As an alternative, if preferred, replace the corn tortillas or wraps with fresh or no cook lasagne sheets and cook at Gas Mark 5,190°C, 375°F. for 20 minutes.