Mexican Lasagne

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4 Hours 15 Minutes Total
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6 Servings

Mex it up with this Mexican Lasagne. We’re talking pulled beef, roasted capsicum and chipotle peppers layered between our irresistible Latina™ Fresh Lasagne Sheets. Arriba!

Ingredient List

Chipotle Beef
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 1 kg beef blade roast
  • Small check mark in a circle icon 2 yellow capsicums, stems and seeds removed
  • Small check mark in a circle icon 4 chipotle chiles in adobo sauce
  • Small check mark in a circle icon 700g tub Latina™ Fresh Italian Tomato & Garlic Sauce
Lasagne
  • Small check mark in a circle icon 375g Latina™ Fresh Lasagne sheets
  • Small check mark in a circle icon 400g crème fraiche
  • Small check mark in a circle icon 250g grated mozzarella cheese
  • Small check mark in a circle icon ¹⁄4 cup grated Manchego or Parmesan cheese
  • Small check mark in a circle icon Fresh coriander leaves, to garnish

Preparation

  1. Preheat oven to 180°C (160°C fan forced).
  2. Heat oil in a large ovenproof casserole dish over high heat. Add beef and cook on all sides until well browned. Add capsicums, chipotle chiles and Latina™ Fresh Sauce. Cover dish and bake in the oven for 3 hours.
  3. Using 2 forks, shred the beef, capsicums and chiles and stir into the sauce.
  4. In a large bowl, whisk the crème fraiche with ¹⁄4 cup of water.
  5. To make the lasagne, spread a layer of sauce on the base of a 2.5L lasagne dish. Cover with a lasagne sheet, trim to fit the dish, and another layer of sauce. Add another lasagne sheet, and then spread with half the mozzarella and half the crème fraiche. Continue to layer lasagne sheets and remaining sauce, and finish with a layer of mozzarella cheese, crème fraiche and sprinkle with Manchego cheese.
  6. Bake for 45 minutes or until the lasagne is bubbling and the top is golden brown.
  7. Remove from oven and rest for 10 minutes.
  8. Garnish with coriander leaves to serve.