LASAGNE LOVE!

Take this layelayered fave to new heights he with these fun twists

VEGIE MEXICAN LASAGNE

SERVES 6 PREP 20 MINS COOK 45 MINS

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 red capsicum, seeded, chopped

• 1 zucchini, roughly chopped

• 2 garlic cloves, crushed

• 35g packet taco seasoning mix

• 500g tomato passata

• 400g can red kidney beans, rinsed, drained

• 310g can corn kernels

• 125g butter, chopped

• ¹⁄³ cup plain flour

• 4 cups milk

• 3 sliced eggplants, chargrilled

• ¾ cup grated tasty cheese • salad, to serve

1 Preheat oven to 200°C.

2 In a frying pan, heat oil and saute onion, capsicum, zucchini and garlic 4 mins.

3 Add seasoning and cook 1 min. Pour in tomato passata and 1 ½ cups water. Bring to boil. Simmer 10 mins.

4 Stir in beans and corn. Simmer 5 mins. 5 In a saucepan, melt butter on high. Add flour. Cook, stirring, 1 min. Stir in milk. Cook, stirring, until sauce boils. Simmer 3 mins. 6 Spread dish with a little tomato sauce. Layer with eggplant and tomato vegetable sauce, finishing with the white sauce.

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