Preheat the oven to 200°C. Brown 200g minced beef and 200g minced pork in a large frying pan over a medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 diced red pepper, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp chipotle powder, 1 tsp chilli powder and 1 tsp dried oregano. Cook for 10 minutes until softened.
Stir in 400g tin black beans, drained and rinsed, and 2 tbsp tomato purée. Season well and cook for 15 minutes until thickened.
Melt 30g butter in a saucepan over a medium heat, stir in 3 tbsp plain flour and cook for 1 minute. Gradually whisk in 300ml whole milk until thick and smooth. Add ½ tsp ground nutmeg and a 400g tin sweetcorn, drained, season well and take off the heat.
In a large baking dish, layer lasagne sheets, chilli and a drizzle of corn béchamel, repeating until it's all used up. Finish with béchamel, dot over sliced pickled jalapeños and cover with 300g grated cheddar.
Bake for 30 minutes until golden and bubbling. Rest for 20 minutes before slicing so it holds its shape. Serve with coriander, a chopped tomato salad and avocado.
More fusion comfort food: my Korean barbecue veggie lasagne and beef brisket chilli con carne.
BIFF, BOSH, NOSH!
Loved this recipe – got a big thumbs up from all the family and plenty stashed away in the freezer (did double the amount) – a really nice alternative to the classic lasagne. Will be checking out more of your recipes now 😃
Tracey on
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