Mexican Lasagna

There is nothing better then a warming Lasagna on cold winter days. And to make this dish even more thrilling I‘ve invented a new version of that italian classic. And to be honest – there are enough recipes with pasta for the vankitchen, aren‘t there?

Shopping List

  • 6 Tortillawraps
  • 400ml tomato puree
  • 300g mixed minced meat
  • 200g grated cheese
  • 100g Creme Fraiche
  • 1 small tin of kidney beans
  • 1 small tin of sweet corn
  • 1 small onion
  • 1 TBSP of honey
  • bit of butter
  • salt & pepper
  • optional: Chili-Spice


  1. Peel the onion and cut it into small cubes. Fry them in a bit of oil in a medium sized pan. Add the minced meat as soon as the onions become soft and fry everything until it get‘s a brown colour. Season it with salt and pepper.
  2. Add the tomato puree, the kidney beans and the corn to the meat mixture and stir it carefully. Let it simmer for a few minutes on medium heat. Add the honey and optional some chili powder. Season it again with salt and pepper.
  3. Grease an ovenproof baking tin with butter and fill in a flat layer of meatsauce. Put a tortillawrap on top and press it down gently.
  4. Now lay altenated layers of sauce and tortilla wraps in the tin. End with a tortilla. Add some creme fraiche on top and end with a layer of grated cheese.
  5. Bake it for 20 minutes in the preheated oven at 180 degrees.If you are using the omnia oven – place it on medium heat on the stove and bake it for 15 minutes.
  6. Ready!

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