Chili Lasagne - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled and diced
2-3 cloves garlic, peeled and finely chopped
1 tbsp fresh marjoram or oregano, finely chopped
1 None red chili, deseeded and finely sliced, reserve some slices for garnish
1 tbsp tomato paste
2 - 15 oz cans whole peeled tomatoes
1 pinch paprika
3 tbsp butter or margarine
5 tbsp all-purpose flour
2 1/2 cups vegetable stock
3/4 cup heavy cream
1 pinch granulated sugar
9 sheets lasagna, cooked al dente
1 - 15 oz can corn kernels, rinsed and drained
1 - 15 oz can kidney beans, rinsed and drained
1/2 lb spring onions, trimmed and chopped
1 cup Gouda cheese, grated

Preparation

For the tomato sauce, heat oil in a pan and saute onions until soft. Add garlic, herbs and chili, saute briefly. Stir in tomato paste and canned tomatoes. Use a spatula to lightly crush tomatoes. Bring to a boil, then simmer for 5 mins. Season with salt, pepper and paprika.
For the bechamel sauce, melt butter in a saucepan over medium heat, add the flour to make a roux. Gradually add the stock and cream, stirring constantly. Bring to a boil and season with salt, pepper and sugar.
To build the lasagna, preheat the oven to 350\u00b0F. Grease a baking dish then spread a little bechamel sauce on the bottom. Arrange 3 lasagna sheets next to each other. Cover with 1/3 of the tomato sauce, corn, kidney beans, spring onions, bechamel sauce, and Gouda. Add another 2 layers, finishing with a topping of Gouda. Bake the lasagna for 50 mins. After about 30 mins of cooking time, cover the lasagne with foil. Remove from oven and garnish with chili and marjoram and serve.