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🍝 Vegan Mexican Lasagna

1034 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• kidney beans 250 g
• canned corn 250 g
• oil 3 tbsp
• Vemondo vegan mince 600 g
• tomato paste 1 tbsp
• chopped tomatoes 800 g
• sugar 1 tsp
• dried oregano 0.5 tsp
• ground chili pinch
• salt pinch
• wraps 8 pc.
• Vemondo shredded cheese alternative 100 g

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion into small cubes.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic.
5. 5. Place the beans and corn in a sieve.
6. 6. Rinse the beans and corn under running water.
7. 7. Let the vegetables drain well.
8. 8. Heat oil in a pot over medium heat.
9. 9. Fry the vegan mince for approx. 5 minutes.
10. 10. Add the diced onion and chopped garlic.
11. 11. Fry the vegetables for approx. 5 minutes until crisp.
12. 12. Stir in the tomato paste.
13. 13. Add the chopped tomatoes.
14. 14. Season the sauce with sugar, oregano, and chili.
15. 15. Simmer the sauce over low heat for approx. 20 minutes.
16. 16. After approx. 10 minutes, add the corn and beans to the sauce.
17. 17. Stir the sauce occasionally.
18. 18. Season the sauce with salt to taste.
19. 19. Line the bottom of a springform pan with baking paper.
20. 20. Preheat the oven to 180 °C top/bottom heat.
21. 21. Layer the wraps and the chili sin carne filling alternately in the pan.
22. 22. Mix the vegan grated cheese with 1 tablespoon of oil in a bowl.
23. 23. Spread the cheese mixture over the lasagna.
24. 24. Bake the lasagna for approx. 20 minutes in the oven.
25. 25. Carefully remove the lasagna from the oven.
26. 26. Serve the lasagna immediately.

Nutrition per serving

• kcal: 1034
• Protein: 49 g · Fett/Fat: 42 g · Carbs: 125 g