Mexican Lasagne - cooking recipe

Ingredients

1 tbsp olive oil
1 lb red and yellow peppers, deseeded, chopped
2 sprigs parsley, chopped
1 None chili, deseeded, finely chopped
2 tbsp butter or margarine
1 None onion, peeled and finely diced
1/4 cup all-purpose flour
2 cups vegetable stock
1 cup heavy cream
4 oz Gouda cheese, grated
1 14.5 oz can corn and red kidney beans, drained
6 sheets lasagne noodles, cooked according to package directions
2 oz Italian salami, finely chopped
None None Mini peppers and tortilla chips, to garnish

Preparation

Preheat oven to 400\u00b0F. Heat oil in a pan and saute peppers for 7 mins. Season with salt, stir in parsley and chili.
Heat butter in a saucepan and saute onion. Dust with flour and gradually add stock and cream. Bring to a boil while stirring, and season. Stir in 2 tbsp of the grated Gouda, and when cheese is melted remove from heat.
Ladle a little cheese sauce thinly into a greased baking dish. Cover with 3 lasagne sheets fitted next to one another. Spread with a layer of corn-bean mixture, half of the sauce and remaining 3 sheets of lasagne. Cover with the salami, peppers and sauce. Scatter with remaining Gouda.
Bake lasagne for 45 mins. Serve garnished with toasted mini peppers and tortilla chips.