If it’s comfort food you’re after then my Mexican twist on the Italian classic, lasagne, hits the spot!
Lasagne can be time-consuming to pull together but use some batch cooked chilli from the freezer and all you need to do is whip up a cheese sauce and assemble. It’s worth that little bit of effort, I promise.
Make it with veggie or meaty chilli, or as I did last time, a combination of the two as I didn’t have enough of either one in the freezer.
Serve with a zingy salsa to cut through the richness.
Serves 4
| Ingredients | Equipment to have ready |
| 25g butter | Baking dish |
| 25g plain flour | Small saucepan |
| 250ml milk | Whisk |
| Few drops chipotle sauce | Baking tray |
| 100g grated cheddar | |
| Pack of 8 corn or flour tortillas | |
| Chilli from the freezer (enough to serve 4 people) |
Method
- Pre-heat the oven to 180C (fan).
- Put a small saucepan on the hob to heat and add the butter. Melt and then stir through the flour to make a roux.
- Whisk as you add the milk a little at a time, until you have a smooth sauce.
- Leave on a low heat to cook out for 5 minutes, stirring regularly.
- Stir through the chipotle sauce and add about 2/3 of the grated cheese.
- Spread 1/3 of the cheese sauce on the base of your baking dish and top with a tortilla. Tear up another tortilla to fill in any gaps.
- Spoon over some chilli, top with another tortilla and fill the gaps with the torn tortilla.
- Continue layering chilli and tortillas, finishing with a tortilla layer.
- Pour over the rest of the cheese sauce and sprinkle over the rest of the cheese.
- Put the baking dish on a baking tray in case it bubbles over. Bake in the oven for 30-40 minutes until golden, bubbling and hot throughout.