Chili sin carne lasagna

Ingredients for 4 servings:

• 1 medium-sized onion(s), diced
• 2 garlic cloves, finely chopped or squeezed
• 1 can of chopped tomatoes (400 g)
• 1 bell pepper(s), red
• ½ tbsp tomato paste
• 140 g corn from the can
• 1 can kidney beans
• 1 can scarlet runner beans
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cayenne pepper
• 1 ½ tbsp oregano
• 1 tsp marjoram
• 1 tsp basil
• 1 tsp sweet paprika powder
• ½ tsp smoked paprika powder
• 1 pinch(s) of sugar
• 50 g cream cheese
• 125 g cottage cheese, light
• 1 shot of milk
• ½ tsp nutmeg
• 4 tortilla wraps
• 150 g mozzarella, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Vegetarian

Heat a generous splash of olive oil in a large wok and lightly sauté the diced onions. Add the garlic and let it simmer briefly. Then add the chopped and crushed tomatoes, the finely diced red bell pepper, and the tomato paste. Cook over high heat for 10 minutes, stirring constantly. Add the spices and simmer with the lid on over medium heat for about 10 minutes. Then stir in the drained corn and washed beans and cook for another 20 minutes. Stir occasionally and add a little water if the mixture becomes too thick. Preheat the oven to 200°C (top/bottom heat). Bring the cottage cheese, cream cheese, milk, and nutmeg to a boil. In a baking dish, alternate layers of chili, tortillas, and sauce. Repeat this process until all the ingredients are used up. Sprinkle with grated mozzarella. Bake the lasagna in the oven until the cheese is golden brown. Approx. 466 kcal per serving.