Lasagne à la Chili con Carne

Name: Lasagne à la Chili con Carne
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 Onion; 2 Garlic cloves; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 7-10 Tbsp crushed chili; 2 Spring onions; 40 g Butter or margarine; 40 g Flour; 375 ml Vegetable broth (instant); 125 g Whipped cream; 12 Lasagne sheets; 40 g grated Edam cheese; 7-10 Tbsp Oregano

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 8

1 Onion
2 Garlic cloves
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney Beans
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Olive oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
7-10 Tbsp crushed chili
2 Spring onions
40 g Butter or margarine
40 g Flour
375 ml Vegetable broth (instant)
125 g Whipped cream
12 Lasagne sheets
40 g grated Edam cheese
7-10 Tbsp Oregano

Directions

1
Peel and finely dice the onion and garlic. Rinse and drain the corn and beans. Cut the tomatoes into smaller pieces while still in the tin. Heat oil in a pan. Sauté garlic and onion. Add minced meat and tomato paste.
2
Stir-fry over high heat for about 5 minutes. Season with salt, pepper, dried oregano and chili. Deglaze with tomatoes and let it boil down for 2 minutes. Fold in corn and beans and season. For the béchamel sauce, clean and wash the spring onions and cut into fine rings. Melt the fat. Sauté the spring onions and flour in it. Add stock and cream while stirring constantly, bring to the boil. Season with salt and pepper. First put some béchamel, then 4 lasagne plates in a suitable form. Then add a layer of chilli, another 4 lasagne plates, béchamel sauce, remaining chilli, lasagne plates and béchamel. Sprinkle with cheese.
3
Add stock and cream while stirring constantly, bring to the boil. Season with salt and pepper. First put some béchamel, then 4 lasagne plates in a suitable form. Then add a layer of chilli, another 4 lasagne plates, béchamel sauce, remaining chilli, lasagne plates and béchamel. Sprinkle with cheese. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Let rest for 10 minutes before cutting. Serve sprinkled with fresh oregano