Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s) (vegetable onion)
- 1 bunch spring onion (s)
- 1 can kidney beans
- 1 can corn
- 1 can (s) tomato (s), peeled
- 6 lasagne plate (s)
- 1 cup sour cream or creme fraiche
- 0.5 ½ chilli pepper (s)
- salt and pepper
- 150 g cheese, rated
- sugar
Print Recipe
Pin Recipe Instructions
- Dice the onions, clean and wash the spring onions and cut into small pieces. Wash the corn and beans, drain well.
- Sauté the onion and spring onions in oil. Add corn, beans, chilli pepper and tomatoes (including juice) and simmer for five minutes.
- Spread three to four tablespoons of sour cream on the bottom of the greased casserole dish and top with alternating layers of lasagne, vegetables and grated cheese, top with vegetables, and distribute the remaining sour cream and cheese on top.
- Bake for 35 min at 200 ° C (top and bottom heat) or 175 ° C (convection).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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