Mexican Lasagna

Spicy Mexican Lasagne

Serves 4

20 min

We’ve given the classic lasagne a Mexican twist by subsituting pasta sheets for flour tortillas and adding a spicy tomato sauce for that extra kick!


Heat the oven to 200C/fan 180C/Gas Mark 6.

Heat the olive oil in a large frying pan and cook the chicken pieces for 8 minutes until cooked through. Add the chilli flakes and cumin and cook for a further minute.

Now add the tinned tomatoes, beans and sweetcorn and bring to the boil.

In a small roasting dish, start creating your lasagna layers. Start with a flour tortilla, then spread the tomato sauce evenly over the tortilla, topping with cheese. Continue these layers – tortilla, sauce, cheese – until you have used five or six of the tortillas.

Top the last tortilla with a sprinkling of cheese and bake in the oven for 10 minutes until golden and bubbling. Ay caramba! That tastes good.

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Centra Chopped Tinned Tomatoes
2 piece
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Centra White Cheddar Cheese
100 g coarsely grated
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Chicken Breast
1 piece cut into chunks (free-range is best)
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Chilli Flakes
2 tsp
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Ground Cumin
1 tsp
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Soft Flour Tortilla
6 piece
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Tinned Mixed Beans
2 (if you can’t find mixed beans use kidney beans instead)
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Tinned Sweetcorn
1 piece
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