TORTILLA LASAGNA

A twist on the classic lasagne with beef mince that uses tortillas or wraps instead of lasagne sheets.
(To make an easier quick version, you can use a packet of Bolognese sauce mixture and a bottle/packet cheese sauce.)

4 – 6 tortillas or wraps
450 g lean beef mince
1 medium onion, peeled and chopped
½ sliced red pepper
75 g sliced mushrooms
Bolognese Sauce:
2 tablespoons olive oil
1 can chopped tomatoes with herbs
1 tablespoons tomato paste
2 chopped cloves of garlic or to taste
pinch sugar
Cheese sauce:
2 tablespoons butter
3 tablespoons flour
50 g grated Cheddar
50 g grated Mozzarella
400 ml milk
Mash potatoes:
2 – 3 small potatoes
2 tablespoons flour
½ teaspoon garlic powder
salt to taste
milk

Cook cubed potatoes until soft. Mash, add garlic powder and flour. Mix well.
Add just enough milk to soften mashed potatoes to a spreadable mixture.
Set aside to cool.

Cheese sauce:
Melt butter in a saucepan. Add flour to make a roux. Add milk, keep stirring and cook for 4-5 minutes.
Add cheese and mix through.
Set aside to cool.

Bolognese sauce:
Sauté onion and pepper until soft.
Add garlic and tomato paste and fry 1 – 2 minutes more.
Add mushrooms and fry till soft.
Add tomatoes and sugar, bring to the boil, reduce heat and simmer for 10 minutes.
In a large non-stick pan, dry fry the mince for 5 – 7 minutes, breaking up any lumps with the back of a spoon.
Stir the sauce into the mince, bring to the boil, reduce the heat and cook for 15 – 20 minutes.
Preheat the oven to 180ºC.
Spoon half the Bolognese mixture in the base of a ovenproof dish. Top with a layer of cheese sauce.
Cover with a layer of wraps then repeat mince mixture. Top with an even layer of potato mash.
Top potatoes with a layer of cheese sauce. Fold wraps to cover mince/potato/cheese mixture.
Lastly end with cheese sauce on top of folded wrap lasagne.
Sprinkle with the grated cheese and bake in the oven for 30 – 40 minutes until brown.
Serve with mixed salad and garlic bread.

Recipe and photo: Amanda Conradie