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Nacho lasagne recipe

Nacho lasagne recipe

3 ratings

The whole family will love this fun take on an Italian classic. Use up leftover bolognese in this hearty baked nachos dish, the tortilla chips provide a satisfying crunch! See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 420 calories / serving


  • 350g leftover Bolognese
  • fresh basil leaves, to serve
  • 200g bag Tesco cool tortilla chips

For the cheese sauce

  • 15g butter
  • 20g flour
  • 350ml milk
  • 150g grated cheese – we used a mixture of Cheddar and mozzarella
  • 200ml half-fat crème fraîche
  • green salad, optional
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    12g 58%
  • Sugars

    7g 7%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 31.1g Protein 14.6g Fibre 2.3g


  1. To make the cheese sauce: melt the butter with the flour in a small saucepan over a medium heat. Slowly whisk in the milk, stirring constantly, and cook for about 5 mins until the sauce has thickened. Remove from the heat, then stir in 50g cheese. Allow to cool for a few mins before stirring in the crème fraîche.
  2. To assemble: layer up the lasagne in a large ovenproof dish, starting with half of the tortilla chips, then half the Bolognese, half the cheese sauce, then half of the remaining grated cheese. Repeat the layers, finishing with the rest of the grated cheese. The cheese sauce won’t cover all of a layer, so spoon it around randomly, so you still have a few crispy bits.

  3. Place in the preheated oven and bake the dish for 20 mins at gas 6, 200°C, fan 180°C. Top with basil leaves and serve with a green salad.

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