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Mexican Lasagne

Recipe by Nigella Lawson from Nigella Kitchen

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The notion of a Mexican lasagne might seem a fantastic voyage too far; let me just say that here this is a shorthand for Mexican-inspired ingredients piled up in lasagnelike fashion. In place of pasta layers, there are soft tortillas and in between them a riotous assembly of tomato, red capsicum, onion, chilli, corn and cheese.

Serves 8

Ingredients

For the sauce:

1 x 15ml tablespoon garlic oil
1 onion, peeled and chopped
1 red pepper, de-seeded and chopped
2 green bird’s-eye chillies, chopped with seeds
1 teaspoon sea salt flakes or ½ teaspoon pouring salt
2 x 15ml tablespoons coriander stalks, finely chopped
2 x 400g cans chopped tomatoes, plus 400ml water swilled from empty cans
1 x 15ml tablespoon tomato ketchup

For the filling:

2 x 400g cans black beans, drained and rinsed
2 x 250g cans (225g drained weight each) sweetcorn
250g mature goat’s Cheddar, grated, or cheese of your choice
1 packet (8) soft tortillas
1 x round ovenproof dish, approx. 26cm diameter x 6cm deep

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Method

Preheat the oven to 200°C/gas mark 6, slipping in a baking tray at the same time.
To make the sauce, heat the oil in a pan on the stove and fry the onion, pepper and chilli. Add the salt and cook gently for 15 minutes and, once soft, add the chopped coriander stalks.
Add the canned tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce to cook while you get on with preparing the filling – about 10 minutes.
To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smearing it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
Add a third of the beans and cheese mixture, covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
Repeat with another third of beans and cheese, and some more salsa before layering on another 2 tortillas.
Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
Bake in the oven for 30 minutes, and let it rest for a good 10–15 minutes before slicing like a pizza, and eat with the avocado salsa opposite.

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Notes & Tips

Make ahead note The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with clingfilm and refrigerate until needed. Bake as directed in recipe, allowing an extra 5–10 minutes’ baking time and checking the lasagne is piping hot in centre before removing from oven.
freeze note The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of clingfilm and a layer of foil. Defrost overnight in fridge and cook as above.
further note Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 180°C for 15–20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in clingfilm and then either in foil or in resealable bag. Defrost overnight in fridge and reheat as above.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

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What do you think?

Tiny Dancer February 2011

I've been making a variation of this for years. It's really good & kids love it.

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