Vegetarian mexican lasagne

Make it Mexican tonight with this vegetarian lasagne variation.

Recipe «Vegetarian mexican lasagne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.