Mary Berry Mexican Lasagne Recipe

This Mexican lasagne is a warming, family-friendly bake that brings together rich beef mince, gentle spices, and layers of tender lasagne sheets finished with a creamy topping. It is hearty and comforting with just the right level of spice, rather than anything too fiery. The method is straightforward and suitable for confident beginners, making it ideal for a relaxed weekend supper. From start to finish, it comes together in just over an hour and is well worth the effort.

Ingredients

For the Mexican mince

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g beef mince
• 1 red pepper, deseeded and diced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp mild chilli powder
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml beef stock
• Salt and freshly ground black pepper

For the white sauce

• 40g butter
• 40g plain flour
• 500ml full-fat milk
• 75g mature Cheddar cheese, grated
• A pinch of nutmeg

To assemble

• 8 to 10 lasagne sheets
• 75g Cheddar or mozzarella, grated

How to Make Mary Berry Mexican Lasagne

• Prepare the oven and dish: Preheat the oven to 190°C, or 170°C fan. Lightly butter a medium, deep ovenproof dish and set it aside.
• Cook the Mexican mince: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft but not browned. Stir in the garlic and cook for a further minute. Add the beef mince and cook until browned, breaking it up well with a wooden spoon. Stir in the red pepper, cumin, paprika, and chilli powder, and cook for another minute to release the aromas. Mix in the tomato purée, chopped tomatoes, and stock. Season with salt and pepper, bring to a gentle simmer, and cook for 15 to 20 minutes until thick and rich.
• Make the white sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 30 seconds, stirring constantly. Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook until thickened. Remove from the heat and stir in the grated cheese and nutmeg. Season lightly with salt and pepper.
• Assemble the lasagne: Spoon a layer of the Mexican mince into the base of the dish. Cover with lasagne sheets, breaking them if needed to fit. Add a layer of white sauce, then repeat the layers, finishing with white sauce on top. Sprinkle over the remaining grated cheese.
• Bake and rest: Bake in the preheated oven for 35 to 40 minutes until bubbling and golden. Remove from the oven and leave to stand for 10 minutes before serving. This helps the layers settle and makes slicing easier.

Tips for Best Results

How do I stop the lasagne from being watery?

Simmer the mince until it is thick and glossy. Excess liquid is the main cause of a loose lasagne.

Can I make this less spicy?

Use sweet paprika instead of chilli powder, or reduce the chilli to half a teaspoon for a milder flavour.

Do I need to pre-cook the lasagne sheets?

No, standard dried lasagne sheets will soften perfectly as they bake in the sauce.

How can I get a golden top without burning?

Cover loosely with foil if the top browns too quickly, then remove it for the final 5 minutes.

Serving Suggestions

• Serve with a crisp green salad and a sharp vinaigrette
• Add garlic bread or warm tortillas on the side
• Finish with a spoonful of sour cream or a few chopped spring onions

Storage

Room temperature

Allow the lasagne to cool, then cover and keep at room temperature for up to 4 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions well wrapped for up to 3 months. Defrost overnight in the fridge before reheating in the oven.

Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 34g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 780mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Mexican Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: Mexican-inspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting Mary Berry-style Mexican lasagne made with spiced beef mince, layers of pasta, and a creamy cheese sauce. Perfect for a hearty family dinner.

Ingredients

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g beef mince

• 1 red pepper, diced

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp mild chilli powder

• 1 tbsp tomato purée

• 400g tin chopped tomatoes

• 200ml beef stock

• 40g butter

• 40g plain flour

• 500ml milk

• 75g Cheddar cheese, grated

• 8–10 lasagne sheets

• Salt and black pepper

• A pinch of nutmeg

Directions

• Preheat the oven to 190°C (170°C fan) and lightly butter an ovenproof dish.
• Cook the onion in olive oil until soft, then add garlic and beef mince and brown well.
• Stir in pepper, spices, tomato purée, tomatoes and stock, then simmer until thick.
• Make the white sauce by melting butter, stirring in flour, then whisking in milk until thick.
• Layer mince, lasagne sheets and white sauce in the dish, finishing with sauce on top.
• Sprinkle with cheese and bake for 35–40 minutes until golden and bubbling.
• Rest for 10 minutes before serving.

Notes

• Simmer the mince well to avoid excess liquid.
• Adjust chilli to taste for a milder dish.
• Leftovers freeze well for up to 3 months.