Best 4 Mary Berry Tortilla Lasagne Recipes

MARY BERRY'S MELANZANE PASTA BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper.
• Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20-25 minutes turning the slices over halfway through the cooking time. Set aside.
• Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften.
• To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.
• To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper.
• To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3-3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.
• Leave to stand for 1 hour before cooking, or overnight.
• Bake for 35-45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.

LASAGNE AL FORNO

Steps:

• Preheat the oven to160C/325F/Gas 3.
• For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
• Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
• For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
• For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
• Leave for six hours before cooking so that the pasta can start to soften.
• Preheat the oven temperature to 200C/400F/Gas 6.
• Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

VEGETARIAN TORTILLA LASAGNA

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place 1 tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through. , Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.

EASIEST EVER LASAGNE

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.