Chili Lasagne / Lasagna Recipe (A Mexitalian Mash-up) - Titli's Busy Kitchen
Can't decide whether to have a chili or lasagne for dinner? Well why not have both with a chili lasagne!
Ingredients
About 12 lasagne sheets
100 g (3-4 oz) cheese, grated
Pickled jalapeño pepper slices
For the chili
500 g (1 lb) minced beef
400 g (14 oz) tomatoes, chopped
400 g (14 oz) tin of beans (pinto beans, red kidney beans, …)
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin powder
1 tsp chilli powder (or more if you prefer)
1 stock cube
2 tbsp vegetable oil
Salt
Pepper
For the sauce
500 ml (16 fl oz) milk
200 g (7 oz) of a flavoursome cheese, grated
40 g (1½ oz) butter
40 g (1½ oz) plain flour
Instructions
Prepare the chili
Heat the oil in a pan over a medium heat and stir-fry the onion until it starts to turn brown (about 5 minutes).
Add the garlic and stir-fry for 1 minute.
Add in the meat, break it up with your spoon and stir-fry until all the meat has browned (about 5 minutes).
Add in the spices and stir-fry for 1 minute
Add the tomatoes, beans and stock cube, Season and mix well.
Cover and simmer gently for 45 minutes.
Prepare the sauce
Add the milk, butter and flour to a pan. Bring gently to the boil with constant whisking.
When the sauce comes to the boil, turn off the heat and stir in the cheese.
Construct the lasagne
Construct your lasagne in a lasagne dish by creating layers of meat sauce, lasagne sheets and cheese sauce (in that order).
Bake at 160°C (320°F) fan oven, 180°C (360°F) normal oven for 30-35 minutes.
Sprinkle on some grated cheese and the sliced peppers. Place under a hot grill for 5 minutes to melt the cheese.
Allow the lasagne to sit for 10 minutes before serving.
Titli's Tips
Most hard or semi-hard cheeses will work in the recipe. Strong cheddars and jack cheeses work particularly well.
For an added twist use corn tortillas or tortilla chips instead of lasagne sheets.
To make a vegetarian version replace the meat with the same quantity of soaked lentils