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Chilli con carne lasagne
Chilli con carne lasagne
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Delicious fusion of Mexican and Italian flavors.
Ingredients:
  • 2 celery stalks, thinly sliced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, chopped
  • 650g lean beef mince
  • 1 1/2 tsp dried chilli flakes
  • 2.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 44.40 gm tomato paste
  • 2 x 400g cans whole peeled tomatoes
  • 400g can kidney beans, rinsed, drained
  • 40.00 ml chopped coriander, plus extra to serve
  • 375g packet fresh lasagne sheets
  • 150g cheddar, grated
  • 200g sour cream
Instructions:
  • Preheat your oven to a toasty 200°C.
  • In a large saucepan over medium heat, warm the oil and sauté celery, onion, carrot, and garlic until softened and lightly golden, about 5-6 minutes. Cook the mince until browned, breaking up any lumps, for another 5-6 minutes. Stir in spices and tomato paste, cook for 2 minutes until fragrant. Add tomatoes, beans, and 1/2 cup (125ml) water, then simmer for 25 minutes, stirring occasionally, until thickened. Finish by stirring in coriander and season to taste.
  • Place one-third of the lasagne sheets in a single layer on the base of a deep 20cm x 30cm baking dish, cutting to fit, and then spread half the chili on top. Repeat the layers, then end with a layer of lasagne sheets. Mix the cheese and sour cream in a bowl, season, and spread evenly over the top.
  • Place the lasagne in the oven and bake for 20-25 minutes until it turns golden and starts bubbling. Sprinkle with extra coriander leaves before serving.

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