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Mexican Lasagna

Layered Mexican lasagna with a rich, spiced meat filling
Wraps bake up tender and golden, topped with melty cheese
Bold paprika, cumin, and oregano warmth in every comforting bite

dinner ⏱ 90 min 520 kcal / portion 60.0 g carbs / portion (estimated) glutenmilk

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v2 · rb0e705f985 20260727Z1751 4 pieces wrap lasagna wraps cheese to taste grated cheese (type not specified) 🔥 preheat the oven to 190°C 🔥 bake the minced meat with onion and champignons until cooked 🌀 season the meat mixture 🍳 add tomato sauce and corn and simmer until thickened 🍽 grease a baking dish and layer with wraps and 1/4 sauce 🍽 repeat the wrap and sauce layers with remaining sauce 🔥 ⏱ 30 min bake 🍽 add grated cheese on top 🔥 ⏱ 30 min bake until hot and bubbling 🔪 chop spring onion and purée the avocado 🍽 add spring onion and avocado purée on top Mexican Lasagna 🎉 150 g minced meat 0.5 pieces onion half an onion 75 g champignon mushrooms 1 piece paprika pepper (paprika) 1 tsp paprika seasoning seasoning mix 2 tsp cumin ½ tsp cayenne pepper ½ tsp oregano ½ tsp salt ½ tsp pepper garlic powder to taste pinch 300 ml tomato sauce 0.5 pieces corn half a can 1 piece spring onion chopped 0.5 pieces avocado purée minced meat, onion, champignon tomato sauce, corn quarter,0.25 remaining,0.75 wrap cheese spring onion, avocado
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Preparation steps

  1. preheat the oven to 190°C
  2. bake the minced meat with onion and champignons until cooked
  3. season the meat mixture
  4. add tomato sauce and corn and simmer until thickened
  5. grease a baking dish and layer with wraps and 1/4 sauce
  6. repeat the wrap and sauce layers with remaining sauce
  7. bake 30 min
  8. add grated cheese on top
  9. bake 30 min until hot and bubbling
  10. chop spring onion and purée the avocado
  11. add spring onion and avocado purée on top

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