Vegetarian Mexican Lasagna

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From one of our national supermarkets."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (476.2 g)
  • Calories 973.9
  • Total Fat - 16.8 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 26.7 mg
  • Sodium - 770.8 mg
  • Total Carbohydrate - 167.7 g
  • Dietary Fiber - 41.9 g
  • Sugars - 12.4 g
  • Protein - 44.1 g
  • Calcium - 448.5 mg
  • Iron - 11.4 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to hot, 200C.

Step 2

Heat 1 tablespoon oil in a large frying pan on high and saute onion, red capsicum, zucchini and minced garlic for 4 to 5 minutes, until tender.

Step 3

Stir in pasta sauce and taco seasoning and bring to the boil on high and then reduce heat to low and simmer for 8 to 10 minutes or until thickened slightly.

Step 4

Stir in kidney beans and corn kernels and simmer for 4 to 5 minutes

Step 5

Lightly grease a round 20cm to 22cm casserole dish and place a tortilla as a base on prepared dish (dish should be the same size as the tortilla) and then sp0oon 1/5 of the bean mixture over the tortilla and cover with a second tortilla and repeat 3 more times, finishing with a tortilla.

Step 6

Sprinkle cheddar cheese over and bake for 15 to 20 minutes until golden and cheese has melted.

Step 7

Cut into wedges and serve with salad.

Tips & Variations


No special items needed.

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