Lasagnalada

Lasagnalada

Lasagnalada is one of those happy accidents we absolutely love, a proper mashup of Italian lasagne and Mexican enchilada vibes that somehow just works brilliantly. The Spice Tailor Original Enchilada sauce brings this smoky, warming depth to the ragu that you'd never get from a standard bolognese, and layered up with pasta sheets it's genuinely next level. It's rich, it's hearty, and it's the kind of bake that makes the whole kitchen smell incredible while it's in the oven. We keep coming back to this one whenever we want something a bit different for a midweek dinner but still want those proper comforting lasagne vibes. Make this tonight, you won't regret it.

Serves 4

Before You Start

  • Preheat oven to 190°C
  • Large baking dish
  • Frying pan
  • Whisk

Ingredients

  • 1 pack The Spice Tailor Original Enchilada kit
  • 1 onion
  • 1 green pepper
  • 2 garlic cloves
  • 1 × 400g tin black beans
  • 1 x 400g chopped tomatoes
  • 30g plant-based butter
  • 30g plain flour
  • 1 tbsp smoked paprika
  • 300ml plant-based milk
  • 50g plant-based cheese
  • 25g nutritional yeast
  • 1-2 avocado
  • Fresh coriander
  • 9 lasagne sheets (more if needed)

Method

1

Prepare ingredients

  • Preheat your oven to 190°C
  • Finely chop the onion and green pepper
  • Peel and grate the garlic
2

Cook the ragu

  • Heat 1 tbsp of olive oil in a frying pan over medium heat
  • Add the onion and pepper and cook for around 5 minutes until soft
  • Add the garlic and cook for 1 minute then stir in The Spice Tailor Original Enchilada whole spices and main sauce
  • Cook the mixture for another minute to coat the veggies then stir in the black beans and chopped tomatoes, including their liquid
  • Let the mixture simmer for 10-15 minutes until the desired consistency
  • Taste and season with salt and pepper and tiny pinch of sugar if needed
3

Make bechamel

  • While the ragu is simmering, making the bechamel
  • Heat the plant-based butter over a medium heat until melted
  • Add the flour and smoked paprika and cook for a minute
  • Gradually pour in the milk, whisking constantly until all the milk is incorporated
  • Bring to a gentle simmer for 2-3 minutes, whilst whisking, until thickened
  • Stir in the plant based cheese and nooch until melted
  • Turn off the heat, taste and season with salt and pepper
4

Assemble the layers

  • Spoon ⅓ of the enchilada sauce into the bottom of your baking dish
  • Lay a few lasagne sheets flat in the dish on top of the sauce. Spread ⅓ of the bechamel over the top
  • Repeat this process two more times, finishing with the bechamel
  • Bake in the preheated oven for 40-45 minutes until golden and bubbling
5

Serve

  • Finely slice the avocado and jalapeño
  • Finely chop the coriander
  • Top with The Spice Tailor Pico de Gallo Salsa, avocado, jalapenos, and fresh coriander and serve

Tips & Variations

  • Spice it up: If you like heat, add a pinch of dried chilli flakes when you cook the garlic. Henry always adds a bit extra and it really lifts the whole thing.
  • Make it extra saucy: We find this works really well with a generous layer of sauce between every pasta sheet so nothing dries out in the oven. Don't be shy with it.
  • Rest before serving: Once it comes out of the oven, give it at least 10 minutes to sit before you slice into it. It holds together so much better and the flavours settle beautifully.

Why This Works

The trick here is letting that Spice Tailor enchilada sauce cook right into the veg for a full minute before you add anything else, it blooms all those whole spices and builds a ragu that tastes like it's been going for hours. The combination of onion, green pepper and garlic as the base gives you loads of natural sweetness underneath all that smoky spice, which is what makes every layer taste so good. Trust us on this one, that extra minute of cooking the sauce makes a real difference.