Mexican Lasagna

Ingredients for 6 servings:

• 1 can/n kidney beans, (425 ml)
• 1 can of corn (425 ml)
• 2 onions
• 2 cloves garlic
• 1 chili pepper(s)
• 2 tbsp oil
• 1 tbsp marjoram, dried
• 1 tbsp tomato paste
• 1 can of tomatoes (850 ml)
• salt and pepper
• 225 g spring onions
• 45 g butter
• 45 g flour
• 600 ml vegetable stock
• 200 g whipped cream
• 1 pinch(s) of sugar
• 9 lasagna sheets
• 125 g cheese (grated Gouda)
• Fat, for the shape
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the beans and corn. Dice the onions and finely chop the garlic. Halve the chili pepper, remove the seeds, and cut into rings. Heat the oil in a pan, sauté the onions until translucent, add the garlic, marjoram, and chili, and sauté briefly. Stir in the tomato paste and deglaze with the tomatoes. Simmer for about 5 minutes. Season with salt, pepper, and paprika. Slice the spring onions into rings. Melt the fat and sauté the flour in it. Deglaze with the stock and cream. Bring to a boil, season with salt, pepper, and sugar. Grease an ovenproof dish. Spread some of the sauce on the bottom. Place 3 lasagna sheets on top, alternating layers of tomato sauce, corn, beans, and spring onions. Finish with béchamel and tomato sauce. Sprinkle with cheese. Bake in a preheated oven at 175°C (150°C fan-assisted oven) for about 50 minutes.