Mexican tortilla wrap lasagna
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.
Totdat ik op zoek was naar (compleet iets anders) Mexicaanse taco recepten. Daar vond ik er best veel van (die volgen later) maar ik vond ook dit interessante recept voor een wrap lasagne. Toen ik het zag vond ik het zo'n interessante combinatie, dat ik het eigenlijk gelijk wilde maken. Dit was het idee waar ik naar gezocht had. Het is een combinatie van smaken die ik weet dat we lekker vinden, maar is toch zo anders dan de standaard lasagne dat het ook moeilijk vergelijkt.
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.
- 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)
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.
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.
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.
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.
Source and inspiration: Eef kookt zo