Mexican lasagne

Name: Mexican lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Sweet corn with kidney beans (dry weight 280 g; net weight 400 g); 2 stem(s) flat leaf parsley; 500 g red and yellow peppers; 1 chili pepper; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 1 Onion; 35 g Butter or margarine; 35 g Flour; 500 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Pepper; 100 g medieval Gouda cheese; 6 white lasagne sheets; 70 g finely chopped pepper salami; 7-10 Tbsp braised mini peppers and tortilla chips; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Sweet corn with kidney beans (dry weight 280 g; net weight 400 g)
2 stem(s) flat leaf parsley
500 g red and yellow peppers
1 chili pepper
1 TABLESPOON Oil
7-10 Tbsp Salt
1 Onion
35 g Butter or margarine
35 g Flour
500 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Pepper
100 g medieval Gouda cheese
6 white lasagne sheets
70 g finely chopped pepper salami
7-10 Tbsp braised mini peppers and tortilla chips
7-10 Tbsp Grease

Directions

1
Rinse the corn with kidney beans and drain. Wash parsley, pluck leaves. Clean, wash and chop the peppers. Carve the chillies lengthwise, remove seeds and chop finely.
2
Heat the oil in a frying pan. Fry the peppers for about 7 minutes, turning them over. Season with salt and chilli, stir in parsley. Peel and finely dice the onion. Heat the fat in a pot. Sauté onion in it.
3
Dust with flour, sweat and gradually add stock and cream. Boil up while stirring. Season with salt and pepper. Grate the gouda, stir 2 tablespoons into the sauce. Grease the lasagne dish, spread some sauce thinly on the bottom.
4
Place 3 lasagne plates next to each other. Layer bean-corn mixture, half the sauce, another 3 lasagne plates, salami, paprika vegetables and the rest of the sauce. Sprinkle with remaining grated cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
5
Serve garnished with braised mini peppers and tortilla chips.