Mexicali Lasagne

Take your favourite cuisines, mix them up a bit and WOW! It tastes fantastic! If you like it hotter, substitute the Wattie’s Chilli Beans Mild for Wattie’s Chilli Beans Hot.

Preparation Time:
Cooking Time:


  • 500 g lean beef mince
  • 1 onion, diced
  • 1 capsicum, diced
  • 420 g can Wattie's Chilli Beans Mild
  • 1 Tbsp Wattie's Tomato Paste
  • 2 Tbsp finely chopped parsley
  • 250 g cottage cheese
  • 1/4 cup grated Parmesan cheese, plus extra to sprinkle
  • 1 pack Bazaar Traditional Roti
Mexicali Lasagne


1. Preheat oven to 180°C and lightly grease a round deep oven proof dish.

2. Heat a dash of oil in a non-stick frying pan and brown mince. Add onion and capsicum and continue cooking for 2-3 minutes.

3. Stir in Wattie’s Chilli Beans Mild, tomato paste and parsley and cook for a further 10 minutes.

4. In a bowl beat together the cheeses and set aside.

5. Lay 1 Bazaar Traditional Roti in the dish and add 1⁄4 of the mince mix, continue layering until all of the mince is used up. Place half of the cheese mix on the last mince layer and place another roti on top. Spread the remaining cheese mix and place the final roti on top. Brush a little oil on top and sprinkle with a little extra cheese.

6. Bake in oven for 20-30 minutes or until heated through.

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