Summary

Ingredients

• 8 lasagne plate (s)
• 1 can tomato (s), chunky
• 1 can corn
• 1 can kidney beans
• 1 tablespoon tomato paste
• 1 clove garlic
• 1 onion (s)
• 3 carrot (s)
• 3 stalks celery
• 200 g cream cheese (Buko Texmex)
• 200 ml milk
• 100 g cheese, rated
• salt and pepper
• Vegetable broth, instant
• Chili powder
• Paprika powder
• Herbs
• oil

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Instructions

1. Finely dice the onions, squeeze the garlic and fry in the oil. Add tomatoes and fill the can about halfway with water and add. Cut the carrots and celery into slices or cubes and let them cook until everything is done. Add the spices, season to taste and mix in the corn and kidney beans.
2. Bring the milk and cream cheese to the boil to create a liquid sauce. Season with salt, pepper and paprika.
3. Pour about half of the cream cheese sauce into a baking dish and place 2 lasagne sheets on top. Now put the vegetable mixture on top, again lasagne sheets, until the 3rd layer of lasagne sheets is covered with vegetables. Place the 4th layer of lasagne sheets on top and cover with the remaining cream cheese sauce. Spread the grated cheese on top and bake in the oven for about 25 minutes (180 ° hot air).