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1
Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
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2
For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles.
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3
Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
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4
Add the canned tomatoes then rinse the cans out with water and add this too.
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5
Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
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6
For the filling: Mix the drained beans and canned corn in a bowl.
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7
Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
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8
Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
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9
Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
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10
Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
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11
Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas.
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12
Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
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13
Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
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14
Make Ahead Note: The lasagne can be assembled 1 day ahead.
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15
Cool the tomato salsa before assembling.
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16
Cover dish tightly with plastic and refrigerate until needed.
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17
Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven.
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18
Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months.
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19
Wrap dish tightly in double layer of plastic and a layer of aluminium foil.
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20
Thaw overnight in fridge and cook as above.
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21
Further Note: Leftovers should be covered and refrigerated as soon as possible.
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22
To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes.
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23
Check the lasagne is piping hot before serving.
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24
Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag.
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25
Thaw overnight in refrigerator and reheat as above.
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26
Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across.
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27
Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix.
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28
Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.
