Tex-Mex Style Pork Enchilada Inspired Lasagne
with Green Pepper and Rocket
- Milk
- Egg
- Cereals containing gluten
- Wheat
- Celery
- May contain traces of allergens
Bringing together Italian lasagne and Tex-Mex enchiladas, this dish is a showcase of fusion flavours. Classic Italian lasagne takes a summer holiday across the Atlantic, with traditional beef ragu and cheesy béchamel heightened with Mexican inspired spices and green pepper.
Ingredients
1 unit(s)
Green Pepper
(May be present: Celery)
3 unit(s)
Garlic Clove
240 grams
British Pork Mince
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Ragu
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the green pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the diced chorizo, beef mince and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Reduce the heat to medium, then stir in the garlic and the Mexican style spice mix. Fry for 1 min.
Add the passata, chicken stock paste, sugar and water for the ragu (see pantry for both amounts) to the beef. Stir well to combine.
Bring to the boil, then simmer until the ragu has thickened, 4-5 mins.
While the ragu is simmering, melt the butter (see pantry for amount) in another saucepan on medium-high heat.
Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche and hard Italian style cheese until the cheese has melted, 1-2 mins. Season with salt and pepper, then remove from the heat.
When your two sauces are ready, add a splash of water to the ragu if it's a little too thick.
In an appropriately sized ovenproof dish, spread a third of the ragu sauce over the bottom in a thin layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce.
Bake on the middle shelf of your oven until golden and bubbling, 30-35 mins.
Share the lasagne between your plates.
Add the rocket to the side of the lasagne. Drizzle over the olive oil (see pantry for amount) to finish.
