Lasagna Mexican Style
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 1 tablespoon olive oil
- 2 lbs minced meat
- 1 medium red onion, chopped
- 2 teaspoons garlic, crushed
- 1 (35 g) packet taco seasoning mix
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 medium green pepper
- 2 (15 ounce) cans whole tomatoes, blended
- 1⁄2 cup tomato paste
- 15 sheets instant lasagna noodles
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup grated cheddar cheese
- 2 ounces butter
- 1⁄3 cup plain flour
- 2 1⁄2 cups milk
- 1⁄3 cup sour cream
- 1⁄2 cup grated cheddar cheese
directions
- Heat oil in large pan - add onions and garlic.
- Cook on low heat for 2-3 minutes, until soft.
- Add the seasoning mix, cumin and paprika.
- Mix well; add the ground mince, stir until brown.
- Stir in chopped bell pepper, blended tomatoes and tomato paste,.
- Simmer for about an hour uncovered, until it has thickened.
-
Make cheese sauce as follows:
- Melt butter in medium pan; remove from heat stir on flour after it has cooled.
- Gradually add milk; stir over heat until mixture boils (or do in microwave, where it is less likely to go lumpy) until it starts to boil. Stir in cream and cheese.
- Place 5 lasagna sheets over oiled shallow ovenproof dish (12 cup) 3 liter size, top with half the mince mixture and a 1/3 of the creamy cheese sauce.
- Repeat layers, and then top with remaining lasagna sheets and creamy cheese sauce.
- Bake in moderate oven covered in foil for 1/2 an hour then uncover and continue cooking for another 10 minutes.
- Serve with tossed green salad, Italian bread - delicious.
- Can be prepared 24 hours ahead, store, covered in refrigerator.
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RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too