Chilli Con Carne Lasagne


Just a quick idea about how to turn leftover Chilli Con Carne into a favourite comfort dish which still keeping it paleo.


It may surprise you to know that Lasagne is actually British! No, really ...

Mentioned as Loseyne in 'The Forme of Cury', a 14th Century English cook book, where the recipe is recorded as:

"Take gode broth and do in an erthen pot, take flour of payndemayn and make therof past with water. and make therof thynne foyles as paper with a roller, drye it harde and seeth it in broth take Chese ruayn  grated and lay it in disshes with powdour douce. and lay theron loseyns isode as hoole as thou mizt and above powdour and chese, and so twyse or thryse, & serue it forth."

Easy ... so "sheets", cheese and something between them ...

First, make up a Chilli Con Carne and enjoy it with some guacamole, Greek yoghurt, cachumbar and some cos wraps. Place the leftovers in a bowl in the fridge.

When ready, make up some cream cheese pancakes - these will act as the layers for the lasagne.

Warm the Chilli Con Carne through in a pan, reducing all the liquid and make up a cheese sauce with cream, milk and grated cheese, reducing gently until thickened. Add a touch of nutmeg for a warming flavour.

Time to build the dish ...

Spread a thin layer of cheese sauce on the bottom of an ovenproof dish.

Layer half of the Chilli Con Carne over and then place a couple of pancakes over.

Repeat, crowning with the remaining cheese sauce in a thin layer and more grated cheese. Just a little sea salt is nice over the top for a little crunch.

Bake in the oven for 10-15 minutes on 180C until the cheese is melted and then switch on the grill to brown the cheese a little.

Serve out onto a plate with a light leafy salad.