Mexican lasagne

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Pour the beans onto a sieve, rinse with cold water and drain well. Pour the corn on the sieve as well and let it drain. Clean, wash and chop the spring onions. Clean, wash and finely chop the chilli.

2. 2

   Peel garlic and chop finely. Heat the oil in a casserole, fry the onions in it. Add the garlic and spring onions, fry for another 2 minutes while turning. Stir in tomato paste. Deglaze with tomatoes. Add beans and corn and simmer for 3-4 minutes. Season with Sambal Oelek, ketchup, salt, pepper, paprika and sugar. Grate cheese. Grease an ovenproof dish (2 3/4 litres capacity). Spread 1-2 tablespoons of crème fraîche in the casserole dish, alternate layers of lasagne, vegetables and cheese in the dish.

3. 3

   Season with Sambal Oelek, ketchup, salt, pepper, paprika and sugar. Grate cheese. Grease an ovenproof dish (2 3/4 litres capacity). Spread 1-2 tablespoons of crème fraîche in the casserole dish, alternate layers of lasagne, vegetables and cheese in the dish. Spread the rest of the crème fraiche on the top layer of vegetables and sprinkle with the rest of the cheese. Bake lasagne in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 35 minutes. Serve garnished as desired with spring onion green and chilli peppers

4. 4

   Per portion (for 8 people) approx. 2310 kJ/ 550 kcal. E 24 g/ F 29 g/ KH 50 g