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)


  1. Pre-heat the oven to 180C (fan).
  2. Put a small saucepan on the hob to heat and add the butter. Melt and then stir through the flour to make a roux.
  3. Whisk as you add the milk a little at a time, until you have a smooth sauce.
  4. Leave on a low heat to cook out for 5 minutes, stirring regularly.
  5. Stir through the chipotle sauce and add about 2/3 of the grated cheese.
  6. 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.
  7. Spoon over some chilli, top with another tortilla and fill the gaps with the torn tortilla.
  8. Continue layering chilli and tortillas, finishing with a tortilla layer.
  9. Pour over the rest of the cheese sauce and sprinkle over the rest of the cheese.
  10. 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.