Vegetarian mexican lasagne

Cooking Vegetarian Vegetarian mexican lasagne

Make it Mexican tonight with this vegetarian lasagne variation.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to hot, 200C.
  2. Heat 1 tablespoon oil in a large frying pan on high. Sauté onion, red capsicum, zucchini and crushed garlic for 4-5 minutes, until tender.
  3. Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 minutes until thickened slightly.
  4. Stir in kidney beans and a 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). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
  6. Sprinkle tasty cheese over. Bake for 15-20 minutes until golden and cheese has melted. Cut into wedges. Serve with salad.

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1 tbsp olive oil
1 onion, chopped
1 red capsicum, chopped
1 zucchini, chopped
2 cloves garlic, crushed
500g jar pasta sauce
35g sachet taco seasoning
420g can kidney beans, drained and rinsed
310g can corn kernels, drained
5 tortillas
3/4 cup tasty cheese, grated
Salad, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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