Vegetarian Mexican Lasagne
Vegetarian Mexican Lasagne
A fibre-rich veggie bake with black beans, Mexican-spiced tomato sauce, yoghurt and cheese for a wholesome family meal.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tsp Mexican spice mix
- 1 zucchini, diced 1cm
- 2 carrots, diced 1cm
- 2 red capsicums, diced
- 2 corn cobs, kernels cut from the cob
- 420g tin black beans, drained & rinsed
- 700g tomato passata
- 120mL water or bone broth
- Sea salt & freshly ground
- black pepper, to taste
- 60g spinach
- 1 bunch fresh coriander leaves, chopped
- 375g fresh lasagne sheets
- 500g full-fat natural or coconut yoghurt
- ½ tsp smoked paprika
- ½ tsp sea salt
- 200g cheddar cheese, grated
Method
- Heat the olive oil over a moderate heat and sauté the onion and garlic for 5 mins. Add the Mexican spice mix and sauté for 1 min.
- Add the zucchini, carrot, red capsicum, corn and black beans and sauté 2 mins.
- Now add the passata, water (or broth) and season. Simmer with lid on for 40 mins.
- Remove from the heat and mix in the spinach and half the coriander to wilt.
- Preheat the oven to 200°C (fan-forced).
- In a jug mix the yoghurt, smoked paprika and sea salt.
- Assemble the lasagne in a lasagne dish by layering half the vegetables, then the lasagne sheets then the rest of the vegetables. Top with the yoghurt layer and top this with the cheese.
- Bake for 30 mins or until the cheese is melted and golden and the lasagne sheets are cooked through.
- Scatter over the remaining coriander to serve
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
