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SARAHMARIESTONE
Vegetarian lasagne with kidney beans
Lasagne with kidney beans, peppers, cheddar, tortilla wraps and sour cream.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the beans and corn in a colander, rinse under cold running water and let it drain.
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Halve the peppers, remove the stalk and seedings and cut the flesh into half rings.
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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.
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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.
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Grate the cheddar. Spread a layer of bean-tomato sauce over the bottom of the spring form.
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Cover with 1 wrap. Divide a third of the rest of the sauce over it. Make 2 more layers and sprinkle with the cheddar.
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Bake the lasagna in the middle of the oven for about 30 minutes until done.
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Cover with aluminum foil if the lasagne becomes too dark. Serve the sour cream.
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Nutrition
495Calories
Sodium0% DV1.560mg
Fat31% DV20g
Protein42% DV21g
Carbs17% DV52g
Fiber40% DV10g
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