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1
Chili:.
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2
Fry the onion, cumin and smoked paprika in a drop of oil.
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3
when soft remove from pan.
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4
Fry the mince until brown and then drain.
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5
Return the onion mix and mince back to the pan.
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6
Add 2 tbsp of tomato puree and stir together.
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7
Because some of the beef flavours can be removed, I usually add an oxo cube about now.
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8
you don't have to, it's totally up to personal preference.
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9
Add the drained kidney beans and tin of tomatoes.
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10
For an extra kick, most supermarkets do the beans in a chili sauce - this is particularly tasty.
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11
Add a bit of sugar to get rid of that dreadful tomato tang.
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12
Leave to simmer for about 30 minutes or until everything is tasting all kinds of awesome.
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13
Take the chili off the heat and stir through the creme fraiche.
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14
(Alternatively, you can cheat and use mince and a jar of ready made chili sauce from the supermarket -- it still work if you are in a bit of a rush).
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15
Now for the layers!
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16
Empty your ricotta cheese into a bowl and smoosh it up so that it's not the shape of the tub, add as much coriander as you like and a few good shakes of cumin.
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17
Stir it all up and then spread onto one of your tortillas and then add another one on top so you have a ricotta/tortilla sandwich.
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18
Layer your lasagne as you would usually, stick the cheese on the top - perhaps a bit of fresh coriander and a drizzle of olive oil!
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19
I don't usually put ricotta on the top, mainly just cheese and a bit of mozzarella if I am feeling fancy.
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20
The olive oil is mainly to stop the top tortilla from drying out, so if you use something else on the top you can omit this step :).
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21
Cook on about Gas Mark 7 for 20/30 minutes or until the cheese is as crispy and golden as you like it.
