Mexican lasagne with avocado salsa from Nigella Kitchen: Recipes from the Heart of the Home (page 105) by Nigella Lawson

  • scallions
  • avocados
  • red peppers
  • cilantro
  • limes
  • onions
  • tomato ketchup
  • cheddar cheese
  • canned or frozen corn
  • flour tortillas
  • garlic oil
  • green chile peppers
  • canned jalapeño chiles
  • canned black beans
  • canned diced tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JJ2018 on April 10, 2018

    Love this recipe. Used cheddar instead of goats cheese. Always do extra avocado.

  • Kathymelb on May 04, 2017

    Really good!

  • lilham on May 03, 2017

    Very good. I made a half recipe to serve 2 adults and 2 small children. I skipped the avocado salsa because the lasagne looked very large after assembly. There is enough leftover for lunch for me. I used frozen sweet corn instead of canned. Also omitted the coriander because I don't have any.

  • swegener on February 01, 2015

    This was pretty good--though I added some chicken to the filling.

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