Chilli con carne lasagne

Chilli con carne lasagne

By

Mexican and Italian sensibilities collide in this mouth-watering cuisine clash.

The ingredient of Chilli con carne lasagne

  1. 1 tablespoon olive oil
  2. 2 celery stalks, thinly sliced
  3. 1 onion, finely chopped
  4. 1 carrot, finely chopped
  5. 2 garlic cloves, chopped
  6. 650g lean beef mince
  7. 1 1/2 teaspoons dried chilli flakes
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground cinnamon
  10. 2 tablespoons tomato paste
  11. 2 x 400g cans whole peeled tomatoes
  12. 400g can kidney beans, rinsed, drained
  13. 2 tablespoons chopped coriander, plus extra to serve
  14. 375g packet fresh lasagne sheets
  15. 150g cheddar, grated
  16. 200g sour cream

The instruction how to make Chilli con carne lasagne

  1. Preheat oven to 200u00b0C.
  2. Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.
  3. Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
  4. Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.

Nutritions of Chilli con carne lasagne

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like