Vegetable Lasagne mexicana

Name: Vegetable Lasagne mexicana
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vegetable Onion; 1 can(s) (425 ml each) Kidney Beans; 1/2 can(s) (425 ml) Corn grains; 1 collar Spring onions; 1/2 red chilli pepper; 1-2 Garlic cloves; 1 TABLESPOON Oil; 1 can(s) (425 ml) Tomatoes; 1-2 TABLESPOONS Tomato ketchup; 7-10 Tbsp salt, black pepper; 1 pinch Sugar; 120 g Gouda cheese; 150 g Sour cream or crème fraîche; 6 Lasagne sheets

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vegetable Onion
1 can(s) (425 ml each) Kidney Beans
1/2 can(s) (425 ml) Corn grains
1 collar Spring onions
1/2 red chilli pepper
1-2 Garlic cloves
1 TABLESPOON Oil
1 can(s) (425 ml) Tomatoes
1-2 TABLESPOONS Tomato ketchup
7-10 Tbsp salt, black pepper
1 pinch Sugar
120 g Gouda cheese
150 g Sour cream or crème fraîche
6 Lasagne sheets

Directions

1
Peel and chop the onions. Rinse and drain the beans and corn. Clean, wash and chop the spring onions. Remove seeds from chilli, wash and chop finely. Peel and chop garlic
2
Heat the oil. Brown the vegetable onions in it. Add garlic, spring onions and chilli and steam for about 2 minutes. Add tomatoes with juice, ketchup, beans and corn. Let everything simmer for about 5 minutes. Season to taste with salt, pepper and sugar
3
Finely grate the cheese. Spread the bottom of a greased casserole dish (approx. 15 x 25 cm) with 2-3 tbsp. sour cream. Alternately layer lasagne dishes, vegetables and 2/3 cheese. Finish with vegetables. Spread the rest of the sour cream and cheese on top. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 35 minutes