Mexico Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can kidney beans
- 1 can corn
- 2 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 1 chilli pepper (s), red, finely chopped
- 2 tablespoons oil
- 1 tablespoon marjoram, dried
- 1 tablespoon tomato paste
- 1 gr. Can (s) tomato (s), peeled (850 ml)
- salt and pepper
- Paprika powder, noble sweet
- 225 g sprin onion (s)
- 45 g mararine
- 45 grams flour
- 600 ml vegetable stock
- 200 g whipped cream
- 1 pinch (s) sugar
- 9 lasagne plate (s)
- 125 g Gouda, rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Fry the onions and garlic in a pan in a little oil. Add marjoram and chilli and sauté briefly. Stir in the tomato paste and deglaze with the canned tomatoes and their juice. Simmer and season with all the spices (except sugar) and season to taste.
- Heat the margarine in a saucepan, dust the flour over it and sweat lightly. Gradually add the stock and cream, stirring constantly. Bring to the boil and season with salt, pepper and sugar.
- Grease an ovenproof dish. Spread some light sauce on the bottom of the pan. Insert 3 sheets of lasagne, then put some tomato sauce on top. Layer half of each of the corn, beans and spring onions (cut into rings) and then sprinkle some cheese on top. Repeat the process. Finally, put another layer of lasagne on top, then sprinkle the rest of the white and red sauce and everything with the rest of the cheese.
- Bake in a preheated oven at 175 ° C top / bottom heat for about 50 minutes. If the lasagna gets too dark, cover after 30 minutes.
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