I made Mary Berry's 'utterly delicious' lasagne with a twist

I made Mary Berry's 'utterly delicious' lasagne with a twist - it's quick and easy Newspoint | 21/02/2026 16:40:21

Lasagne makes an ideal hearty dinner that can satisfy the entire family, but it can grow monotonous over time. This week, I decided to liven up my standard lasagne using a Mary Berry recipe, and it definitely delivered.

Traditionally, a lasagne consists of pasta sheets, creamy sauce and a tomato-based mince. Whilst hearty and satisfying, I fancied trying something different. I came across Mary Berry's lasagne recipe with a Mexican influence.

The cherished television chef described the dish: "This all-in-one dish is so quick to make. Think Mexican lasagne, using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish!"

It proved remarkably straightforward to prepare and followed much of the same process as a conventional Italian lasagne. The dish is prepared in a single pan, which I find particularly attractive, especially for weeknight suppers.

I successfully scaled down the recipe to create a meal for two. It provided just the right amount of food, unlike other recipes that makes portions excessive.

The recipe serves six people, but can be easily adjusted to cater for fewer. Mary's BBC recipe calls for the mince to be simmered for an hour before being assembled into a lasagne, but I completed this in half that time.

It suited me as I was using reduced quantities, but I would cook for an hour when serving more people.

Mary Berry's Mexican Lasagne recipe Ingredients

1 tbsp olive oil
2 large onions, chopped
500g/1lb 2oz 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 ground coriander
2 tbsp tomato purée
1-2 tbsp mango chutney
2 x 400g tins chopped tomatoes
1 small bunch fresh coriander, chopped
salt and freshly ground black pepper
3 large flour tortilla wraps
250g/9oz full-fat mascarpone
100g/3½oz mozzarella, grated
100g/3½oz cheddar

Method

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

Put the oil in a large overproof frying pan, then add the onions over a medium heat for three minutes. Turn the heat up and add the mince. Fry until brown and break up with a wooden spoon.

Add the chilli, red pepper, garlic and spices. Fry until all the moisture has evaporated and the mixture is quite dry. Add the tomato puree, mango chutney, tinned tomatoes, salt and pepper. Bring to a boil by placing a lid on the pan. Once boiled, put the pan in the oven to simmer for an hour.

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

Remove some of the mince mixture from the pan, leaving a third covering the bottom of the dish. Lay one tortilla wrap on top before adding a third of the mascarpone and a third of the mozzarella and cheddar. Repeat until you have three layers.

Bake for about 25 minutes, until the tortillas are golden brown and the cheese has melted. Top with the remaining coriander and serve.

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