'Mexican' lasagna

For 6 people
  • 2 onions, 2 tablespoons of oil
  • 1 EL Tomato paste
  • 1 jar (s) (850 ml) Tomatoes
  • salt, cayenne pepper
  • 1 Can (s) (425 ml each) Corn and kidney beans
  • 3 (45 g) lightly scaled tbsp flour
  • 2 EL (40 g) + some butter / margarine
  • 200 g Whipped cream
  • 1 go. Teaspoon vegetable broth
  • white pepper
  • 125 g Gouda cheese
  • 9 Lasagnepl atten
75 minutes
light
1.
Peel and dice onions and sauté in hot oil. Sweat the tomato paste briefly. Add the tomatoes with their juice, chop roughly. Bring to the boil, season with salt and cayenne pepper. Drain the corn and beans, add. Simmer everything uncovered for about 10 minutes
2.
For the béchamel sauce, sauté the flour in 2 tbsp hot fat. Stir in 600 ml of water, cream and stock. Bring everything to the boil and simmer for about 5 minutes. To taste. Grate cheese
3.
Casserole dish (approx. 20 x 24cm). Cover the bottom with some bechamel sauce. Layer in alternating layers of 3 lasagna sheets, vegetable sauce, béchamel sauce and cheese. Finish with béchamel sauce and cheese
4.
Bake in a hot oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Possibly. Cover after approx. 30 minutes
1 person approx:
  • 540 kcal
  • 2260 kJ
  • 20 g protein
  • 28 g fat
  • 47 g carbohydrates

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