Mexican vegetarian lasagna

I absolutely love mexican food. I will admit that I used to buy the ready made mexican sauces until I discovered how simple they are to make and how much healthier it is. This mexican sauce is really quick to make and is so versatile. I use it on top of nachos and in tacos but my favourite way to use it is in this lasagna. The great thing about this dish is that it can be made ahead of time and popped in the oven ready for the hungry tummies!


1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
0.5-1 tsp ground chilli
1 tsp ground coriander
1 tsp smoked paprika
2 x 400g tins of kidney beans, drained
700g tomato puree or 2 x 400g tins of chopped tomatoes
1 cup of water
1 tsp sugar
2 cups of grated reduced fat cheddar cheese
200g packet of corn mountain bread


1. Sauté onion and garlic in an oiled large pan for 5 mins over medium heat.
2. Add cumin, coriander, paprika, chilli and cook for a further minute.
3. Add tomatoes, kidney beans, sugar and water, bring to boil then reduce heat to low. Simmer for 20-30 minutes until sauce thickens. 

4. Place a layer of sauce on the bottom of a casserole dish, followed by a layer of mountain bread. Then alternate sauce, cheese and mountain bread until all the sauce is gone, finishing with mountain bread and cheese on top.
5. Put in 180C (fan forced) oven for 20 mins or until cheese melted and brown on top.


Traditional lasagna sheets can be used instead of mountain bread but for those that want to limit their gluten intake, the corn mountain bread is a good option and works amazingly well in lasagna. This serves four and there are never any leftovers in my house because everyone always wants more!