Lasange \"Mexican\"

Name: Lasange \"Mexican\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Onions, 2 tablespoons oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, cayenne pepper; 1 can(s) (425 ml each) Corn and kidney beans; 3 (45 g) easy go. Tbsp. flour; 2 tablespoons (40 g) + some butter/margarine; 200 g Whipped cream; 1 go. Tsp vegetable broth; 7-10 Tbsp white pepper; 125 g Gouda cheese; 9 Lasagne sheets

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Onions, 2 tablespoons oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, cayenne pepper
1 can(s) (425 ml each) Corn and kidney beans
3 (45 g) easy go. Tbsp. flour
2 tablespoons (40 g) + some butter/margarine
200 g Whipped cream
1 go. Tsp vegetable broth
7-10 Tbsp white pepper
125 g Gouda cheese
9 Lasagne sheets

Directions

1
Peel and chop the onions and fry them in hot oil. Sweat the tomato paste briefly. Add tomatoes and juice, chop coarsely. Bring to the boil, season with salt and cayenne pepper. Drain corn and beans, add. Simmer everything open for about 10 minutes
2
For the béchamel sauce, sauté the flour in 2 tablespoons of hot fat. Stir in 600 ml water, cream and stock. Bring everything to the boil and simmer for about 5 minutes. Season to taste. Grate cheese
3
Grease the casserole dish (approx. 20 x 24 cm). Cover the bottom with some béchamel sauce. Alternately layer 3 lasagne dishes, vegetable sauce, béchamel sauce and cheese. Finish with béchamel sauce and cheese
4
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. If necessary, cover after approx. 30 minutes