
Chilli con carne lasagne
https://www.coop.co.uk/recipes/chilli-con-carne-lasagne
Love chilli? And lasagne? We’ve put them together for you...
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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Ingredients
- 1 tbsp Co-op olive oil
- 1 onion, grated
- 1 Co-op British carrot, grated
- 1 green pepper, finely chopped 3 garlic cloves, chopped
- 450g pack Co-op Irresistible lean beef mince
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 2 tbsp Co-op Italian tomato purée 400g can Co-op Italian chopped tomatoes
- 400g can Co-op red kidney beans, drained and rinsed
- 210g can Co-op baked beans in tomato sauce
- 30g Co-op Fairtrade dark chocolate, grated
- 4 Co-op lasagne sheets
- 300ml Co-op reduced fat crème fraîche
- 100g Co-op grated mozzarella 1 tbsp chopped coriander
Method
- Warm the oil in a large, deep-sided frying pan over a medium heat
- Cook the onion, carrot, green pepper and garlic for about 5 mins, until softened
- Add the beef mince, breaking it up with a wooden spoon
- Increase the heat to high and cook for a further 5 mins
- Stir in the cumin, paprika and chilli powder, and season
- Add the tomato purée, tinned tomatoes and beans
- Half-fill the empty tomato tin with water, pour into the pan, then bring to a simmer
- Cook for 10 mins, stirring regularly, until slightly reduced
- Add the dark chocolate and stir in until melted
- While the sauce is reducing, bring a large pan of water to the boil
- Add the lasagne sheets one at a time, stirring often to stop them sticking together
- Cook for 10-12 mins, until soft, then drain
- When cool enough to handle, cut the sheets in half widthways
- Take 4 bowls and spoon a little chilli into the bottom, followed by a square of pasta
- Add some more sauce, a dollop of crème fraîche and a little mozzarella
- Top with another square of pasta, followed by a final spoonful of chilli, some crème fraîche and mozzarella
- Sprinkle with the coriander and serve