I found this recipe on Nigella Lawson’s website for Mexican Lasagne and thought it was quite an interesting twist on the traditional lasagne. It uses fillings traditionally found in Mexican food and instead of pasta sheets, tortilla sheets are used.
As usual I made mini sized ones instead of one big one, so that it would be easier to serve in a bento for the kids. I baked in three creme brulee ramekins instead of one large baking dish.
Here are the ingredients I used (changed quite a few from the original recipe based on what I had in my kitchen and did not use the chillies as this was meant for the kids).
Makes 3 small servings in dessert ramekins
For the sauce
- 1 tablespoon oil
- 1 onion (peeled and chopped)
- pinch of salt
- 1 can diced tomatoes
- 300 ml water (swilled in empty diced tomato can)
- 1 tablespoon tomato ketchup
For the filling
- 1 small can of black beans, drained and rinsed
- 1 small can of sweetcorn kernels (2 cans) drained
- 200 grams mozerella cheese
- 1 soft flour tortilla wrap (mine are torn into large chunks to fit the ramekins)
1. Preheat oven to 200 Celsius.
2. Stirfry the garlic onions and add the rest of the ingredients, then simmer for about 10 minutes.
3. In the baking dish (ramekins in my case), layer the sauce, tortilla wrap, fillings of black beans and corn, cheese, and repeat the sequence until the dish is full.
4. Bake for 20-25 minutes and let it sit for 15 minutes before serving.
I decorated the lasagne into a Rilakkuma face, the ears are made from tortilla wraps that I cut out and sprinkled with cheese and grilled for 10 minutes to brown them. They turned out really crispy! Kiiroitori is made from half a hard boiled egg. I served this in a small wooden bento box (500 ml capacity) layered with lettuce beneath between the ramekin and the bento box.