Lasagne à la Chili con Carne

Name: Lasagne à la Chili con Carne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 can(s) (425 ml, extract weight 250 g) Kidney beans; 1 can(s) (425 ml, dep. wt. 285 g) Vegetable corn; 2 Onions; 2-3 Garlic cloves; 1 red chilli pepper; 2 TABLESPOONS Oil; 1 TABLESPOON dried marjoram; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sweet peppers; 225 g Spring onions; 45 g Butter or margarine; 45 g Flour; 600 ml Vegetable broth (instant); 200 g Whipped cream; 1 pinch Sugar; 9 Lasagne sheets (à approx. 16 g); 125 g grated medieval Gouda cheese; 7-10 Tbsp Grease; 7-10 Tbsp red chili pepper, rings and marjoram

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 can(s) (425 ml, extract weight 250 g) Kidney beans
1 can(s) (425 ml, dep. wt. 285 g) Vegetable corn
2 Onions
2-3 Garlic cloves
1 red chilli pepper
2 TABLESPOONS Oil
1 TABLESPOON dried marjoram
1 TABLESPOON Tomato paste
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sweet peppers
225 g Spring onions
45 g Butter or margarine
45 g Flour
600 ml Vegetable broth (instant)
200 g Whipped cream
1 pinch Sugar
9 Lasagne sheets (à approx. 16 g)
125 g grated medieval Gouda cheese
7-10 Tbsp Grease
7-10 Tbsp red chili pepper, rings and marjoram

Directions

1
Pour beans and corn into a sieve, rinse with cold water and drain well. Peel onions and cut into cubes. Peel garlic and chop finely. Wash the chilli pepper, halve lengthwise, remove seeds and cut into fine pieces. Heat oil in a pan, fry onions until translucent, add garlic, marjoram and chilli pepper, fry briefly.
2
Stir in tomato paste, sweat it on and add tomatoes. Mash tomatoes with a spatula. Bring to the boil, simmer over low heat for about 5 minutes. Then season to taste with salt, pepper and paprika. Meanwhile clean, wash and cut spring onions into rings. Heat the fat in a pot at medium heat, dust with flour, sweat it and gradually add stock and cream while stirring. Bring to the boil and season to taste with salt, pepper and sugar. Grease an ovenproof dish. Spread some light sauce evenly on the bottom, place 3 lasagne plates next to each other, spread some tomato sauce evenly on top, layer corn, beans and spring onions, sprinkle with some cheese and repeat the process with the remaining ingredients. Put the remaining light sauce and the remaining tomato sauce on the upper lasagne plates and sprinkle with the remaining cheese.
3
Bring to the boil and season to taste with salt, pepper and sugar. Grease an ovenproof dish. Spread some light sauce evenly on the bottom, place 3 lasagne plates next to each other, spread some tomato sauce evenly on top, layer corn, beans and spring onions, sprinkle with some cheese and repeat the process with the remaining ingredients. Put the remaining light sauce and the remaining tomato sauce on the upper lasagne plates and sprinkle with the remaining cheese. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. If necessary, cover the lasagne after about 30 minutes of baking time. Remove from the oven and serve garnished with chilli and marjoram