A classic lasagne is a favourite in many British households. The Italian dish typically made from minced beef, vegetables, a tomato sauce, lasagne sheets, cheese, and bechamel sauce, results in an abundance of flavours and provides comfort in every bite.

There’s not much you can do to upgrade a classic lasagne. However, according to Mary Berry, swapping lasagne sheets — one of the main ingredients of the traditional recipe — for one surprising ingredient, will leave you with an “utterly delicious and very moreish” dish.

The queen of homecooking gave homechefs what she calls a “Mexican lasagne” in a BBC Food recipe where she swaps lasagne sheets for ready-made tortillas. The chef also adds a number of exciting ingredients including mango chutney and chilli to unlock new flavours.

The great thing about this recipe is that it is pretty much the same as cooking your standard lasagne and has been stamped with a ‘fool-proof’ mark.

If you want to have a go at it, the recipe is below:

Ingredients:

  • 1 tbsp olive oil
  • 2 large onions, chopped
  • 500g beef mince
  • 1 mild red chilli, deseeded and finely chopped
  • 1 red pepper, deseeded and diced
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp coriander
  • 2 tbsp tomato puree
  • 1-2 tbsp mango chutney
  • 2 x 400g tins chopped tomatoes
  • 1 small bunch fresh coriander, chopped
  • Salt and freshly ground black pepper

To assemble:

  • 3 large flour tortilla wraps
  • 250g full-fat mascarpone
  • 100g mozzarella, grated
  • 100g cheddar

Method:

Step 1

Preheat the oven to 160C/140C Fan/Gas 3

Step 2

Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.

Step 3

Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato puree, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.

Step 4

Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.

Step 5

Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone over the tortilla and sprinkle with a third of each of the mozzarella and chedder cheese. Repeat twice more so you have 3 layers.

Step 6

Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.