Enchilada Lasagne

This Enchilada Lasagne is packed full of tasty, nutritious veg – you can also serve it with some extra veg or salad, but it really is a whole meal in itself! You can make it as spicy or mild as you like – just add more or less chilli!

This Enchilada Lasagne makes a rich and indulgent tasting meal – it’s great to serve for the whole family, or as part of a dinner party This Enchilada Lasagne is soooo much easier to make than standard enchiladas – there’s no messing about trying to roll the wraps up, and the layering is very straight forward!

How many Calories are in this Enchilada Lasagne?

There are 662 calories per portion in this Enchilada Lasagne, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Enchilada Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! 

Ingredients

• 500 g 5% lean minced beef
• 1 courgette
• 1 carrot
• 1 large red onion
• 2 peppers
• 395 g kidney beans in chilli sauce (1 large can)
• 200 g sweetcorn (1 small can)
• 500 g tomato passata
• 100 g tomato puree
• 1 tbsp garlic granules
• 2 beef Oxo cubes
• 2 tsp dried oregano
• 1 tbsp Worcestershire sauce Or Henderson’s Relish
• 1 tbsp ground cumin
• 2 tsp chilli powder
• 2 tsp dried chilli flakes
• 1 tbsp paprika
• 4 Weight Watchers wraps
• 140 g reduced fat mozzarella
• 80 g reduced fat cheddar
• low calorie cooking spray

Instructions

1. Preheat the oven to 160°C. Spray a 24cm spring form tin with low calorie cooking spray and line the bottom with greaseproof paper.
2. Spray a large saucepan with low calorie cooking spray and add the minced beef to brown on a moderate heat for 5 minutes. While the meat is browning, chop the onion, courgette and peppers, and grate the carrot.
3. Add the veg to the meat and mix well. Turn down the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, oxo cubes, tomato puree, garlic granules, Worcestershire sauce and passata to the saucepan and mix well. Leave to simmer for 25 minutes without covering.
4. Once the meat has cooked and the sauce has reduced, you need to layer up the dish. 
5. Place a Weight Watchers wrap at the bottom of the lined spring form tin. Place a layer of the meat and veg on top. Continue this pattern, ending with a layer of meat.
6. Finely grate the reduced fat cheddar over the top, and tear the mozzarella, spreading the pieces evenly over the whole area. Sprinkle with a little paprika to add colour. Place in the oven for 25 minutes until the cheese is golden.
7. Remove from the oven. Leave to cool slightly in the tin for 10 minutes (don’t worry, it’ll still be hot when you eat it!). 
8. Once cooled slightly, run a knife around the edge, unclasp the spring form tin and carefully lift the tin away. Cut a wedge, and serve immediately! This Enchilada Lasagne can also be left in the fridge and reheated – you would get a firmer texture if doing this.