Recipe: Lasagne sheet tortillas and hot sauce dip

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The fact that this actually worked and tasted really good amazed me. My mum originally saw the idea for this on @theslimmingwoman’s Instagram and since I was off work on Monday and she had me as a kitchen aid, we gave it a go. Essentially, I guess making tortillas using wholemeal pasta is healthier than eating the shop-bought kind as you bake them and don’t slather them in vegetable oil- plus you can flavour them however you want! The flavour is the reason I like this idea so much and they turned out better than I could ever have imagined and had the perfect amount of crunch.

To make…

We boiled the lasagne sheets for about a minute and a half, so they were still quite hard, but starting to soften enough that you could tear them, rather than snap them. Then we cut them into triangles with scissors, and laid them on a baking tray sprayed with Fry-Light. Once they were all laid out, we sprayed them again, giving them a light covering and then dusted them with Nandos Peri-Peri salt, which you don’t need much of as it’s so strongly flavoured. You could also try garlic powder or paprika.

We baked them for about 8 minutes (our oven is fan-assisted so things tend to cook quickly) but they could probably go for 9 or 10 if needed. Once they were out I ground a bit of black pepper on for a touch more heat. To dip them in, I mixed cottage cheese with hot sauce and whipped it up into a chunky sauce consistency. We made these to go with chilli con carne and it was absolutely delicious. Once you start eating you’ll forget they’re made of pasta.

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