MEXICAN LASAGNE

- METHOD -

Preheat oven to 200˚C and heat a drizzle of olive oil in a large frying pan. Then cook the red onion until it is tender.

Add the garlic, bell peppers and Cape Herb & Spice Taco Spice. Cook it until it is fragrant. Then add the black beans, corn and tinned tomato.

Simmer until sauce has thickened and flavours meld together. Ensure to taste to adjust seasoning and remove from the heat.

Next, in a medium sized bowl combine the sour cream, mozzarella, cheddar and pickled jalapeños. Divide tomato and veg filling into 4 and scoop a quarter onto the bottom of your baking dish. Smooth out and top with 5 lasagne sheets. Breaking them up if necessary to fit.

Divide sour cream and cheese mixture into 2.

Top lasagne sheets with one half of the cheese mixture and spread out evenly. Repeat the layers with more tomato and veg sauce, lasagne sheets and cheese mix.

Layer again with tomato and veg mixture and lasagne sheets.

Then finally layer the last quarter of the tomato and veg mix on top.

Scatter with the grated cheese and bake for 35 minutes until golden brown and bubbling.

While the lasagne is baking combine all the salsa ingredients together.

When the lasagne is ready,remove from the oven and allow to rest for 5 minutes.

Slice into generous squares and serve with a spoonful of salsa and a squeeze of fresh lime juice.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/