Recipes MEXICAN LASAGNE
MEXICAN LASAGNE
We all love Mom's classic lasagne, but here's a spicy vegetarian take that's sure to get everyone's mouth watering. Loaded with black beans, topped with cheese and deliciously seasoned with our all-you-need Taco Spice, this scrumptious Mexican Lasagne is packed with plant-based protein and guaranteed to wow your guests.
- WHAT YOU WILL NEED -
- 1 large red onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 Tbsp Cape Herb & Spice TACO SPICE
- 1 x 400g tin black beans, rinsed & drained
- 140g / 1 cup frozen or fresh corn
- 2 x 400g tins chopped tomatoes
- 250ml sour cream
- 100g / ± 1 cup mozzarella cheese, grated
- 100g / ± 1 cup cheddar cheese, grated
- 2 Tbsp pickled jalapeño chillies, sliced
- ±15 lasagne sheets
- FOR THE FRESH SALSA:
- 100g mixed cheddar & mozzarella, grated
- 2 large tomatoes, diced
- Olive oil, for cooking
- ½ red onion, finely diced
- Lime wedges, for serving
- 1 bunch fresh coriander, roughly chopped
- ± 33cm x 22cm baking dish
- METHOD -
Preheat oven to 200˚C and heat a drizzle of olive oil in a large frying pan. Then cook the red onion until it is tender.
Add the garlic, bell peppers and Cape Herb & Spice Taco Spice. Cook it until it is fragrant. Then add the black beans, corn and tinned tomato.
Simmer until sauce has thickened and flavours meld together. Ensure to taste to adjust seasoning and remove from the heat.
Next, in a medium sized bowl combine the sour cream, mozzarella, cheddar and pickled jalapeños. Divide tomato and veg filling into 4 and scoop a quarter onto the bottom of your baking dish. Smooth out and top with 5 lasagne sheets. Breaking them up if necessary to fit.
Divide sour cream and cheese mixture into 2.
Top lasagne sheets with one half of the cheese mixture and spread out evenly. Repeat the layers with more tomato and veg sauce, lasagne sheets and cheese mix.
Layer again with tomato and veg mixture and lasagne sheets.
Then finally layer the last quarter of the tomato and veg mix on top.
Scatter with the grated cheese and bake for 35 minutes until golden brown and bubbling.
While the lasagne is baking combine all the salsa ingredients together.
When the lasagne is ready,remove from the oven and allow to rest for 5 minutes.
Slice into generous squares and serve with a spoonful of salsa and a squeeze of fresh lime juice.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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