Mexican Lasagna

Well its the start of another week and if you are anything like me, you might need some cheering up on a Tuesday when the sun is shining but you are stuck in the office. Cake usually helps! But if you are trying to eat healthily, it will probably lead to more misery in the long run! So instead, maybe a yummy dinner that is also good for you waistline?! Mexican food is usually pretty naughty. Full of cheese, oil and carb laden, it tastes great but doesnt lend itself to being eaten regularly. This dinner has a tasty Mexican twist but is still healthy. I whipped it up for me when I was all alone one evening and took leftovers for the next day!

Mexican Lasagne

Mexican

Lasagna

Mexican Lasagna:

Serves 2, 5pp per person

  • 1 red onion, thinly sliced,
  • 1 pepper, sliced
  • 1 chicken breast, cut into bite size chunks
  • Handful sweetcorn
  • 1 tin chopped tomatos
  • 1 tspn sweet smoked paprika
  • 1 low fat wrap, cut into strips
  • 100g 0% fat natural yoghurt
  • 20g Reduced fat cheese
  • 1 tspn sweetener or sugar
  • salt and pepper
  1. Heat a pan and spray with low fat cooking spray. Preheat oven to 180 degrees celsius.
  2. Fry off the onion and the pepper until soft. Remove from the pan and set aside.
  3. Fry the pieces of chicken ensuring they brown on all sides and are totally cooked. Return the onions and peppers to the pan.
  4. Stir in tinned tomatoes, sugar or sweetener, salt, pepper and smoked paprika (I like lots of paprika but taste as you go and work to your taste!). Simmer for 5-10 mins until you have a nice cohesive sauce. Stir in the sweetcorn and cook for 5 more minutes.
  5. Now its time you layer up your lasagna. I used a 2lb loaf tin for this but any small oven dish would do (although you might only get one layer in a wide shallow dish.
  6. Take half of your chicken tomato mixture and spoon into the bottom of your dish. Next, using half of the tortilla strips, form a sheet on top of the chicken.
  7. Spoon half your yoghurt onto the tortilla. Repeat layering once more and then top with the grated cheese.
  8. Pop in the oven for 15-20 mins until the cheese is golden and everything is heated through.
  9. I love to eat this with crisp fresh iceberg lettuce with just a squeeze of lemon as a dressing.

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