Chilli beef tortilla lasagne
Turn up the heat on your Mexican themed evening with a lasagne with a difference.
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Servings
2 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 255 | 12.7 | 1.7 | 4.5 | 24.3 | 3.5 | 0.5 |
Method
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Step 1
Heat the oil in a large pan. Add the onion, carrot, mushroom, pancetta and garlic and fry, stirring for 1 -2 minutes. Add the beef and cook over a high heat for a further 2 minutes. Stir in the tomatoes and their juices, tomato purée, beef stock, 1 bay leaf, chilli powder and season with salt and black pepper.
Step 2
Bring to the boil, add the Tabasco sauce and reduce heat to a simmer. Cover and cook for around 35 minutes. Preheat oven to 180°C/350°F/gas mark 4.
Step 3
Brush the sides of a baking dish with butter. Cover the base of the dish with a Tortilla and spoon over half of the meat sauce. Cover the with another Tortilla and lay the remaining meat sauce on top. Lay the final Tortilla top and pour on the béchamel sauce.
Step 4
Sprinkle with grated Gorgonzola cheese. Stand dish on baking sheet and bake in the oven for around 45 minutes or until the top is browned and bubbling.