CHILLI CON CARNE LASAGNE

Mexican and Italian sensibilities collide in this mouth-watering cuisine clash.

INGREDIENTS

• 1 tablespoon olive oil
• 2 celery stalks, thinly sliced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, chopped
• 650g lean beef mince
• 1 1/2 teaspoons dried chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
• 400g can kidney beans, rinsed, drained
• 2 tablespoons chopped coriander, plus extra to serve
• 375g packet fresh lasagne sheets
• 150g cheddar, grated
• 200g sour cream

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.
  • 3
    Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
  • 4
    Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.