Nacho lasagne


  • 600g Macphie Nacho Cheese Sauce
  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 garlic cloves, crushed
  • 1 whole red chilli, deseeded and diced
  • 1kg beef mince
  • 2 tbsp tomato
  • 800g chopped tomatoes
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • Good pinch of chilli flakes
  • 2 tsp ground cumin
  • 2 beef stock cubes
  • 50g grated mozzarella
  • 12 lasagne sheets
  • Salt
Nacho Cheese Sauce

Method Makes 8 portions

  1. Preheat the oven to 175°C.

  2. For the ragu, heat a large saucepan until hot and add the oil. Cook the mince until browned all over, then transfer the mince to a plate.

  3. Add the onion, celery, garlic, peppers and diced chilli to the pan and cook until softened. Then add all the herbs and spices (reserving a pinch of oregano) and cook for a further 2 minutes before adding the tomato puree.

  4. Stir and cook for a further 2 minutes. Add the stock, chopped tomatoes and 500mls of water and bring to the boil. Sprinkle in the beef stock cubes and cook for about 45mins or until the ragu is thick and glossy. Season with salt to taste.

  5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre shallow ovenproof dish. Arrange one layer of lasagne sheets on top. Spoon a third of the Macphie Nacho Cheese Sauce over the pasta followed by another layer of pasta. Then add another third of ragu, then pasta. Repeat one more time and finish with the remainder of the Macphie Nacho Cheese Sauce. Sprinkle the grated mozzarella over the top followed by the reserved pinch of oregano.

  6. Cook in the middle of the oven for about 45 minutes – until golden brown on top, bubbling around the edges and the pasta is soft.

Products used