This dish is a bit of a rebellious twist on tradition. and I love it for that.
So, picture this: classic lasagna takes a vacation to Mexico. Instead of béchamel and pasta sheets, we’re layering tortillas, spicy meat sauce and cheese that melts into golden bliss. It’s rich, bold, messy in the most satisfying way and feels like a warm hug after a long day.
I first came across this recipe when I was dog-eared deep into one of Nigella’s books-’Nigella Kitchen’, if memory serves me right. I was looking for something comforting but different. And this-this glorious fusion-jumped out. I scribbled the ingredients list on the back of a receipt (as one does), ran to the corner store and ended up making it three nights in a row because it was just that addictive.
It’s not Mexican in the traditional sense. It’s Nigella’s ode to those flavors-the heat, the heartiness, the playfulness. and it absolutely works.
Nigella Mexican Lasagna Recipe
Ingredients Needed
Let’s break it down, pantry-raider style. Here’s what you’ll need:
- Olive oil – a few glugs, just enough to get things sizzling.
- 1 onion, finely chopped. I use red onions for their sweetness but any will do.
- 2 cloves of garlic, minced. or more, if you’re like me and garlic runs in your veins.
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon – this is a game-changer. Don’t skip it.
- 500g (about 1 lb) minced beef. I sometimes mix beef and pork for more flavor.
- 1 can (400g) chopped tomatoes
- 2 tbsp tomato purée (paste)
- 1 can of kidney beans, drained and rinsed
- 1 can of sweetcorn, drained. optional but adds a nice pop of sweetness.
- Salt and pepper, to taste
- Tortillas – about 6 medium ones; I’ve used both flour and corn.
- Grated cheese – cheddar works beautifully. Be generous.
Optional extras for serving:
- Sour cream
- Avocado slices
- Fresh coriander (cilantro)
- Jalapeños
Equipment Needed
Honestly, this is a one-pan-and-a-dish kind of affair. Here’s your lineup:
- A large frying pan or skillet. for making the meat filling.
- A deep baking dish. rectangular or square, about 9×9 inches.
- A wooden spoon (or your favorite stirring weapon).
- A grater for the cheese.
- Knife and chopping board.
- Oven mitts – because molten cheese will burn and I speak from painful experience.
Instructions To Make Nigella Lawson’s Mexican Lasagna
This is where it gets fun-and your kitchen starts smelling like a Tex-Mex dream.
1. Build Your Base
Heat a couple tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Throw in the garlic, cumin, coriander and cinnamon. The smell? Absolutely intoxicating. Let those spices bloom.
2. Brown The Meat
Add your minced beef and break it up with your spoon. Cook until browned-don’t rush this part. Let it catch a little color; it adds depth.
3. Simmer With Soul
Pour in the canned tomatoes, tomato purée, kidney beans and sweetcorn if you’re using it. Season with salt and pepper. Simmer everything gently for 15-20 minutes, until thickened and saucy. If it looks dry, a splash of water or stock does the trick.
4. Preheat Your Oven To 200°C (about 400°F)
5. Assemble The Layers
Spoon some of the meat mixture into the bottom of your baking dish. Top with a tortilla or two (you might need to cut or overlap them to fit). Repeat the layering: meat, tortilla, cheese. Finish with a tortilla and a thick blanket of grated cheese on top.
6. Bake To Bubbly Perfection
Bake for 25-30 minutes, until the cheese is golden and bubbly and everything is hot through. Let it rest for 10 minutes before slicing. it’s molten lava otherwise.
What I Learnt
The first time I made this, I underestimated how much joy a dish could bring. I’d had a long, miserable day and while cooking it, something shifted. Maybe it was the scent of cinnamon mingling with cumin or maybe it was just the rhythm of layering-either way, it was therapeutic.
I also learned that this dish is deeply forgiving. Forgot the sweetcorn once? Still amazing. Used turkey mince instead of beef? Totally worked. Added black beans and jalapeños? Even better.
Oh-and here’s a secret: it tastes better the next day. The flavors deepen, the layers settle and it reheats like a dream.
FAQs
What Makes Nigella Lawson’s Mexican Lasagna Different From Regular Lasagna?
Ah, the beauty of Nigella’s twist! Instead of the traditional Italian ingredients, she uses a combination of ground beef or chicken with spicy Mexican flavors like chili, cumin, and chipotle. You get all the comfort of lasagna but with a zesty, smoky kick. It’s like the best of both worlds!
Can I Use Tortillas Instead Of Pasta In Nigella’s Mexican Lasagna?
Yes! That’s actually a key part of the recipe. Nigella uses soft tortillas instead of pasta sheets, which gives it that extra Mexican vibe. They soak up the sauce perfectly, and it keeps the dish gluten-friendly if you go with corn tortillas. Win-win!
How Can I Make Nigella’s Mexican Lasagna Vegetarian Or Vegan?
Definitely! You can swap the meat for some hearty beans like black beans or lentils, and replace the cheese with a dairy-free alternative like cashew cheese. It’ll still have that satisfying, layered feel, and it’ll be just as delicious. Plus, the chipotle and cumin spices bring so much flavor, you won’t miss the meat one bit.
