About this recipe:It was one of those not-sure-what-I'm-in-the-mood-for kind of days, but I knew I fancied some pasta and something spicy. I looked to the fridge for inspiration and we had a pack of lean steak mince, tomatoes, 0% fat Greek yoghurt, green chillies and mozzarella. I had thought about making a spicy mince pasta bake but we were all out of pasta shapes. I then found a box of lasagne. So putting my invention hat on, the Mexican-style lasagne was created. Delish it was too! Serves two with bread and salad.
1 heaped tablespoon balsamic glaze or 1 teaspoon balsamic vinegar
200ml 0% fat Greek yoghurt
1/2 teaspoon cayenne pepper
4 dried lasagne sheets
1 mozzarella ball in brine, drained and sliced thinly
2 slices fresh tomato for garnish (optional)
1 pickled jalapeno, sliced lengthways
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Pre-heat the oven to 180 C / Gas 4.
In a non-stick frying pan, heat a drizzle of oil and add the onions; cook until soft. Add the mince cook until browned, stirring often.
Add the garlic, chopped jalapenos, oregano, chilli powder, coriander, salt and pepper. Mix well and cook for 2 minutes. Add the balsamic and tinned tomatoes. Mix well and simmer for 15 to 20 minutes.
Meanwhile, in a bowl combine the egg and yoghurt. Whisk well, then add the cayenne and mix together.
Grease a small lasagne dish (about 20x15cm) or adapt to what you have to hand. Place a lasagne sheet on the bottom. Add some mince mixture on top followed by some mozzarella and yoghurt mix. Place another lasagne sheet on top and continue layering, ending with the yoghurt mixture. Garnish with tomato slices and the whole jalapeno split lengthways.
Place lasagne dish onto a baking tray and cook for 40 minutes or until the lasagne sheets are tender and the top is browned and bubbling. Remove from the oven and leave to rest for 5 to 10 minutes before serving.