Vegetables Recipes - Chili Bean Lasagne

Ingredients                                                                  

• 1 onion, chopped

• 1 garlic clove, crushed

• 100 g/4 oz mushrooms, sliced

• 1 small red (bell) pepper, chopped

• 30 ml/2 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 1 red chili, seeded and chopped

• 5 ml/1 tsp ground cumin

• 5 ml/1 tsp dried oregano

• Salt and freshly ground black pepper

• 2 x 425 g/2 x 15 oz/2 large cans red kidney beans, drained

• 6 sheets no-need-to-precook lasagne verdi

• 225 g/8 oz/1 cup curd (smooth cottage) cheese

• 150 ml/2/3 cup plain yoghurt

• 75 g/3 oz Cheddar cheese, grated

• A few black olives, stoned (pitted) and chopped

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Method:

1. Fry (sauté) the onion, garlic, mushrooms and pepper in the oil for 2 minutes, stirring.

2. Add the tomatoes, chili, cumin, oregano and some salt and pepper. Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Stir in the kidney beans. Put a thin layer of the bean mixture in the base of a 1.5 liter/6 cups shallow oven­proof dish. Cover with a layer of lasagne sheets.

4. Top with half the remaining bean mixture. Mix the curd cheese and yoghurt together and spread half of it over the bean mixture.

5. Repeat the layers. Sprinkle with the grated cheese and bake in the oven at 190°C/375°F/gas mark 5 for about 40 minutes or until golden brown and the lasagne feels soft when a knife is inserted down through the centre.

6. Sprinkle the olives on top and serve hot.