Name: Vegetarian mexican lasagne
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon oil; 1 onion, chopped; 1 red capsicum, chopped; 1 zucchini, chopped; 2 clove garlic, crushed; 500 gram jar pasta sauce; 35 gram sachet taco seasoning; 420 gram can kidney beans, drained and rinsed; 310 gram can corn kernels, drained; 5 tortilla; 3/4 cup grated tasty cheese; salad, to serve

Vegetarian mexican lasagne

Who knew Mexican and Italian cuisines could go so well together? Packed with veggies, tortillas and spice but also pasta and cheese this is one dinner dish you won't forget any time soon.

Serves 6

Prep

20M

Cook

40M

Total

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Ingredients

1 tablespoon oil

1 onion, chopped

1 red capsicum, chopped

1 zucchini, chopped

2 clove garlic, crushed

500 gram jar pasta sauce

35 gram sachet taco seasoning

420 gram can kidney beans, drained and rinsed

310 gram can corn kernels, drained

5 tortilla

3/4 cup grated tasty cheese

salad, to serve

Method

1.Preheat oven to hot, 200°C.

2.Heat oil in a large frying pan on high. Sauté onion, capsicum, zucchini and garlic for 4-5 minutes, until tender.

3.Stir in pasta sauce and taco seasoning. Bring to a boil on high.

4.Reduce heat to low and simmer for 8-10 minutes until thickened slightly. Stir in kidney beans and corn kernels. Simmer for 4-5 minutes.

5.Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla).

6.Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.

7.Sprinkle cheese over. Bake for 15-20 minutes until golden and cheese has melted. Cut into wedges. Serve with salad.

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Ingredients

Method

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