Tuesday

VEGIEVEGIE MEXICANMEXICAN LASAGNE LAS SERVES 6 PREP 20 MINS COOK 45 MINS PER SERVE 3159kj

1 tbsp olive oil 1 onion, finely chopped 1 red capsicum, seeded, chopped 2 garlic cloves, crushed 35g packet taco seasoning mix 500g pasta sauce 1 ½ cups water 400g can red kidney beans, rinsed, drained 310g can corn kernels 3 sliced eggplants, chargrilled ¾ cup grated tasty cheese 125g butter, chopped

cup plain flour 4 cups milk salad, to serve Preheat oven to hot, 200°C. In a frying pan, heat oil and saute onion, capsicum, zucchini and garlic 4 mins.

Add seasoning and cook 1 min. Pour in pasta sauce and water. Bring to the boil. Simmer 10 mins. Stir in beans and corn. Simmer 5 mins. In a saucepan, melt butter on high. Add flour. Cook, stirring, 1 min. Stir in milk. Cook, stirring, until sauce boils. Simmer 3 mins.

Spread dish with a little tomato sauce. Layer with eggplant and sauces, finishing with bechamel.

Bake, covered, 20 mins. Sprinkle with cheese. Bake 10-15 mins. Accompany with salad.