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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

Ingredients

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
1755kj
420kcal 21%
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

Method

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.
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.
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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