Taco pasta

Name: Taco pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Lasagne sheets; 7-10 Tbsp Salt; 200 g cherry tomatoes; 1 TABLESPOON Oil; 1 can (400 ml) chunky tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Oregano; 1 Avocado; 200 g Schmand; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Chilli Flakes; 2 TABLESPOONS Butter; 50 g tortilla chips; 7-10 Tbsp Oregano

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Lasagne sheets, nachos and tomatoes in layers simply make a great after-work meal. Topped with creamy, fiery guacamole, this is a treat that only takes 35 minutes to prepare.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 Lasagne sheets
7-10 Tbsp Salt
200 g cherry tomatoes
1 TABLESPOON Oil
1 can (400 ml) chunky tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Cumin
7-10 Tbsp Oregano
1 Avocado
200 g Schmand
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Chilli Flakes
2 TABLESPOONS Butter
50 g tortilla chips
7-10 Tbsp Oregano

Directions

1
Cook the lasagne sheets in boiling salted water for about 12 minutes. In the meantime wash and halve the cherry tomatoes. Heat the oil in a pan. Sauté the cherry tomatoes in it. Deglaze with chunky tomatoes, bring to the boil and simmer for about 5 minutes. Season with salt, pepper, cumin and oregano.
2
For the dip, halve the avocado and stone it. Remove the flesh from the skin, dice roughly and crush with a fork. Stir with sour cream and lemon juice until smooth. Stir in the avocado puree. Season with chilli flakes.
3
Drain the lasagne sheets, quench them, let them cool down and pluck them into large pieces. Heat butter in a pan. Fry the lasagne sheets for 2-3 minutes until golden brown. Coarsely crumble the tortilla chips. Layer lasagne sheets and tomato sauce in plates or bowls. Add avocado dip as a blob. Sprinkle with taco crumbs. Garnish with oregano.