When we eat lasagna within my family it is a small party at the dinner table. My son is able to enjoy eating a good lasagna so much that these are the dinners I secretly look forward to as a mother. Because he is enjoying himself and eating my homecooked food so much, of course we also have a great tine, and honestly a nice lasagna is of course a delicious dish.

A standard Italian lasagna is of course a great dish and have been and will be part of our menu on a regular basis, but yet I was wondering whether there were possibilities for some variation. Still a lasagna, but just a bit different. This has ben lingering on my mind for a while, but I wasn't able to find something that the three of us would like and also would be distinctive enough from our standard lasanga recipe.

Until I was searching for (something completely different) Mexican taco recipes. I found a lot of those (and these will appear here later) but I also found this very interesting recipe for a wrap lasagna. When I found the recipe, I immediately was intrigued by the combination, and wanted to make it on the next possible moment. This was the idea I have couldn't find earlier. It is a combination of flavours that I know we would like, but different enough from the Italian lasagna that my son wouldn't start comparing the two.

The preparation of this dish is just as simple as a regular lasagna, and the 'building' part I pleasantly did together with my son. The recipe below is a real base recipe which could be extended and varied on, but also the base is already very delicious and was a great success on our dinner table, just like our regular lasagna dish.

Print Recipe

Mexican tortilla wrap lasagna

Author Chantal van Dam Method: Ovendish Kitchen Mexican Categories Meat

Difficulty Beginner Preparation 20 minutes Cooking time 30 minutes Total time 50 minutes

Servings 4

Ingredients

Servings

• 1 onion
• 2 teentje garlic
• 350 g beef mince
• 3 bell peppers (e.g. red and green)
• 70 g tomato paste
• 500 g passata
• 1 tl cayenne pepper
• 1 tl chili powder
• 1,5 tl cumin powder
• 100 g corn
• 4 tortilla wraps (large)
• 150 g grated cheese
• 7 g fresh parsley finely chopped
• olive oil
• salt and pepper
• creme fraiche or sour cream (optional, for serving)
• spring onion (optional, for serving)

Instructions

1. Chop the onion and finely chop the garlic. Heat a dash of olive oil in a frying pan (or a large baking pan) and sweat the onion and garlic for a couple of minutes. Add the beef mince when the onion is translucent and break up the mince. Meanwhile chop the bell peppers into cubes.

2. Add the tomato paste to the beef and bake together for a short while. Add the bell pepper and the passata to the beef. Add the cayenne pepper, chili powder and cumin powder and add salt and pepper to taste. Finally add the corn and let the sauce simmer for approx. 10 minutes.

3. Preheat the oven to 180 degrees Celsius and grease an oven dish (preferably that fit the wraps as precise as possible) with some oil. Place a wrap on the bottom of the dish, cover the wrap with a quarter of the sauce and sprinkle with a quarter of the cheese. Cover with the next wrap and repeat another three times.

4. Bake the Mexican tortilla wrap lasagna for about 30 minutes in the middle of the oven until the cheese is melted and golden brown. Get the lasagna out of the oven and let it cool down a bit. Sprinkle with the parsley and optionally chopped spring onion. Serve together with a spoon of creme fraiche or sour cream.

Note

Source and inspiration: Eef kookt zo