Summary

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

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Instructions

1. Dice the onions, clean and wash the spring onions and cut into small pieces. Wash the corn and beans, drain well.
2. Sauté the onion and spring onions in oil. Add corn, beans, chilli pepper and tomatoes (including juice) and simmer for five minutes.
3. 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.
4. Bake for 35 min at 200 ° C (top and bottom heat) or 175 ° C (convection).