Lasagne with a Mexican twist



Already started...mmm

Ingredients:

- one package of Knorr's Lasagne
- one jar of Dolmio's white lasagne sauce ( the Bechamel one)
- one small jar of medium salsa
- one sweet red paprika
- 6-7 champignon mushrooms
- a package of middle-sized tortillas
- one package of streaky bacon
- shredded cheese (emmental and/or mozarella)
- 3 dl of milk

- and of course about 500 gramms of grounded beef :) or chicken if you like
(Good advice - never, ever, ever use a chicken in a Thai marinade for the lasagne. Trust me it does NOT work)

1.
Take the meat out of the fridge, so that it reaches the room temperature before frying it.
Chop the mushrooms & bacon. Chop the paprika in the pieces of your desired size.

2.
Fry the mushrooms & bacon, and add then the meat. Prepare the sauce according to the instructions on the package. I do a little trick though - I mix the milk, water & the powder in a separate container, so that they are mixed properly, before I pour the mix on the pan.

3.
When the filling is ready, start layering the meat mix, tortillas, paprika, salsa and cheese. Leave the attached lasagne pasta untouched ;)

4.
When your done, top it all with the white sauce and the final, thicker layer of cheese.

5.
Bake it and enjoy :)