Category
Dinner
Servings
4 people
Prep Time
25 minutes
Cook Time
30 minutes
Calories
900
Author:
Kier Kemp
Lasagne with a twist. Mexican chilli con carne flavoured tomato sauce and rich creamy ranch flavoured béchamel.
To make vegan: Simply make your own white sauce using plant butter and soy milk.
Ingredients
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1 knob butter
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1 red onion (diced)
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3 cloves garlic (chopped)
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1 green chilli (chopped)
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1/2 a bell pepper (chopped)
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400g mince (or quorn mince)
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1 cup stock (veg or beef)
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1 packet chilli con carne spice mix
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1 tin chopped tomatoes
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1/2 can refried beans
-
Salt and pepper to season
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1 jar pre made béchamel
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2 tablespoons All The Ranch dressing mix
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250g cheddar cheese
-
1 pack of fresh lasagne sheets.
Directions
Melt the knob of butter on a medium heat
Fry up the onion, garlic, chilli and pepper until soft.
Add the mince and fry for another 5 minutes.
Add the tomatoes, stock and refried beans.
Cook down for 10 minutes and set aside.
For the ranch béchamel put the pre-mixed sauce in a pot and add the ranch dressing mix. Mix and heat through.
Stack up the lasagne. Start with the red sauce and then layer with the fresh lasagne sheets until the sauce is used up.
Top with the béchamel and cheese and then bake at 180C for 30 minutes.
Take out and serve with some garlic bread or salad.
Recipe Video
Recipe Note
Enjoy!