Mexican Lasagne - cooking recipe

Ingredients

2-3 tbsp sunflower oil
2 None small onions, diced
2-3 None garlic cloves, finely chopped
250 g spring onions, trimmed and sliced
1 None red chilli, finely chopped
2 tbsp tomato puree
2 x 400 g cans peeled tomatoes
2 x 400 g cans kidney beans
400 g can sweetcorn
1-2 tsp chilli sauce
3 tbsp tomato ketchup
1-2 tsp paprika
150 g creme fraiche
12 None lasagne sheets

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a saucepan, add the onions and saute for 2-3 mins. Add the garlic, green onions and chili pepper and cook for a further 2 mins, stirring. Stir in the tomato paste, followed by the peeled tomatoes. Add the beans and corn and simmer for 3-4 mins.
Stir the chili sauce, ketchup and paprika into the vegetables and season to taste. Spread 1-2 tbsp sour cream into a baking dish then alternate layers of vegetables, lasagne sheets and cheese. Finish with a layer of sour cream and sprinkle with cheese. Bake for 30-35 mins. Serve.