Mexican Lasagne Recipe

Name: Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 lb red and yellow peppers, deseeded, chopped; 2 sprigs parsley, chopped; 1 None chili, deseeded, finely chopped; 2 tbsp butter or margarine; 1 None onion, peeled and finely diced; 1/4 cup all-purpose flour; 2 cups vegetable stock; 1 cup heavy cream; 4 oz Gouda cheese, grated; 1 14.5 oz can corn and red kidney beans, drained; 6 sheets lasagne noodles, cooked according to package directions; 2 oz Italian salami, finely chopped; None None Mini peppers and tortilla chips, to garnish

Servings: persons

1 tbsp olive oil
1 lb red and yellow peppers, deseeded, chopped
2 sprigs parsley, chopped
1 None chili, deseeded, finely chopped
2 tbsp butter or margarine
1 None onion, peeled and finely diced
1/4 cup all-purpose flour
2 cups vegetable stock
1 cup heavy cream
4 oz Gouda cheese, grated
1 14.5 oz can corn and red kidney beans, drained
6 sheets lasagne noodles, cooked according to package directions
2 oz Italian salami, finely chopped
None None Mini peppers and tortilla chips, to garnish

1
Preheat oven to 400u00b0F. Heat oil in a pan and saute peppers for 7 mins. Season with salt, stir in parsley and chili.
2
Heat butter in a saucepan and saute onion. Dust with flour and gradually add stock and cream. Bring to a boil while stirring, and season. Stir in 2 tbsp of the grated Gouda, and when cheese is melted remove from heat.
3
Ladle a little cheese sauce thinly into a greased baking dish. Cover with 3 lasagne sheets fitted next to one another. Spread with a layer of corn-bean mixture, half of the sauce and remaining 3 sheets of lasagne. Cover with the salami, peppers and sauce. Scatter with remaining Gouda.
4
Bake lasagne for 45 mins. Serve garnished with toasted mini peppers and tortilla chips.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp olive oil, 1 lb red and yellow peppers, deseeded, chopped, 2 sprigs parsley, chopped, 1 None chili, deseeded, finely chopped, and more.

Yes, Mexican Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagne

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