Vegetarian lasagne with kidney beans

Name: vegetarian lasagne with kidney beans
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 400 g No meat: Mexican vegetable pan with kidney beans; 300 g canned corn; 2 red pointed pepper variation possible; 1 el traditional olive oil; 800 g tomato cubes; 13 g No meat: Mexican vegetable pan with kidney beans; 90 g Cheddar Tophat 48; 3 tortilla wrap; 125 g sour cream

Lasagne with kidney beans, peppers, cheddar, tortilla wraps and sour cream.

Ingredients

Kitchen Stuff

1 spring form (∅ 23)

Directions

Preheat the oven to 180 ° C.
Put the beans and corn in a colander, rinse under cold running water and let it drain.
Halve the peppers, remove the stalk and seedings and cut the flesh into half rings.
Heat the oil in a frying pan and fry the pepper for 1 min on medium heat. Add the tomato cubes and the Mexican vegetable jug.
Bring to the boil and simmer for 5 minutes on medium heat. Add the beans and corn and heat for another 3 minutes. Season with pepper.
Grate the cheddar. Spread a layer of bean-tomato sauce over the bottom of the spring form.
Cover with 1 wrap. Divide a third of the rest of the sauce over it. Make 2 more layers and sprinkle with the cheddar.
Bake the lasagna in the middle of the oven for about 30 minutes until done.
Cover with aluminum foil if the lasagne becomes too dark. Serve the sour cream.