Summary

Ingredients

• 12 lasagne plate (s)
• 1 can kidney beans
• 1 can corn
• 1 can tomato (s), diced
• 1 packet cheese (Gouda), grated
• 0.5 ½ cup sour cream
• salt and pepper
• tomato paste
• Chili powder
• some vegetable broth
• Oil for the mold

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Instructions

1. Cook a chilli from the kidney beans, corn and tomatoes and season well with salt, pepper, vegetable stock and chilli powder. Thicken with tomato paste if necessary. Finally, season with sour cream.
2. Grease a mold with a little oil and add 2 ladles of the chilli. Place the lasagne sheets on top and add the next layer of chilli. Sprinkle with half a pack of Gouda cheese. Spread the lasagne plates on top and put the chili on top again. Repeat until the lasagne and chilli are used up. Chili and a strong layer of grated Gouda cheese must be on top as the last layer.
3. Bake in the preheated oven at 160 ° C for approx. 45 minutes. Serve hot.