Quorn Mexican lasagne
by
Helen Jessup serves up a Mexican twist on lasagne, using flour tortillas in place of pasta sheets and creating a chilli-style Quorn mince mix for the filling. As well as packing vibrant Mexican flavour, this dish takes a fraction of the time of traditional lasagne to prepare, so is perfect for midweek family meals.
Ingredients
- 1 tbsp of olive oil
- 1 onion , chopped
- 1 garlic clove , crushed
- 1 tsp chilli powder , (adjust to taste)
- 350g of Quorn mince
- 400g of tin of chopped tomatoes
- 400g of tinned red kidney beans
- 150g of sweetcorn
- 1 avocado , chopped
- 4 flour tortillas
- 150ml of sour cream
- 125g of mature cheddar , grated
Method
1
Preheat the oven to 180°C/gas mark 4
2
To begin, heat the oil in a pan. Add the onion and garlic and fry gently over a low heat until softened
3
Stir in the chilli powder and cook for a minute longer before adding the Quorn mince, tomatoes, kidney beans and 50ml of water
4
Cook for around 10 minutes until heated through, then add the sweetcorn and avocado and stir to combine
5
Transfer ¼ of the mince to the base of a round ovenproof dish. Lay a tortilla on top of the mince, trimmed to size if necessary, then add another ¼ of the mince, followed by another tortilla
6
Repeat with the remaining mince and tortillas, then top the final tortilla with the sour cream and scatter over the cheese
7
Bake in the oven for approximately 30 minutes, until the cheese is golden-brown. Remove and serve
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Quorn Mexican lasagne
