Just to make my life even more complicated – I currently have 2 family members on a meat free phase!. Not sure when it will end but they both assure me they feel terrific! Now, I’m a big fan of a few meat free nights per week but every night is quite the drain. My lovely husband, who is the leader of the meat free team, assures me not to worry that he is super happy eating mashed potato with lettuce from the garden! ‘Not on my watch’ – was my reply!
This mexican lasagne was a winner with both the meat free team and the meat eater team which is a rarity. Unfortunately, the non-tomato eater didn’t get to enjoy this but to have 5 out of 6 family members happy with the one meal is a real victory! It is quick to make and is also a good opportunity to use up random cheeses that you might have waiting around in the fridge.
My version is gluten and dairy free but you could substitute the dairy free feta with dairy feta or goats cheese – or whatever is open in the fridge.
I served it with a quick garden salad which worked perfectly!
Mexican Lasagne: Gluten, Dairy and Meat Free
For the Salsa
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 onion peeled and chopped
- 1 red capsicum deseeded and chopped
- 1 tsp minced chilli or 1 small chilli chopped remove the seeds if you want it milder
- 1 tsp salt
- 2 tbsp fresh coriander stalks work well but use what you have
- 2 cans chopped tomatoes
- 400 mls water swilled in empty cans
- 1 tbsp tomato sauce
For the Filling
- 2 cans black beans drained and rinsed
- 2 cans sweetcorn kernels drained
- 200 grams dairy free feta (chopped) or grated goat’s cheddar or cheese of your choice
- 8 soft flour tortilla wraps
- 50 grams dairy free cheddar cheese or standard cheddar or cheese of your choice
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
- Find a round ovenproof dish at least 26cm diameter x 6cm deep. I used my Le Creuset 30cm shallow casserole dish which worked well.
- To make the salsa, heat the oil in a pan on the stove and fry the onion, capsicum, minced garlic and chilli. add the salt and cook gently for 15 minutes and, once soft, add the chopped coriander.
- Add the canned tomatoes, then rinse the cans out with water and add this too – approximately 400mls. Spoon in the tomato sauce and let it simmer for about 10 minutes while you prepare the filling.
- To make the filling, mix together the drained beans and sweetcorn in a bowl. Add about 200g of the cheese here but reserve the rest to sprinkle on the top at the end.
- Time to assemble! Spoon ⅓ of the salsa into the bottom of your ovenproof dish and spread it about, then layer on 2 tortillas. You will need to overlap them – just make sure each time you do another layer, you alternate the direction to provide the maximum coverage.
- Add ⅓ of the beans and cheese mixture, covering the tortillas, and then about ¼ of the remaining salsa and another 2 tortillas.
- Repeat with another ⅓ of the bean and cheese mix, then a little more of the salsa before layering on another 2 tortillas.
- Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
- Bake in the oven for 30 minutes. Slice it like a cake and enjoy! I served this with a side salad.