Vegetarian Mexican Lasagna

• 1 tablespoon oil
• 1 onion chopped
• 1 red pepper deseeded, chopped
• 1 zucchini chopped
• 2 cloves garlic crushed
• 16 ounces tomato sauce
• 1 ounce taco seasoning packet
• 14 ounces kidney beans drained and rinsed
• 14 ounces sweet corn
• 5 tortillas
• 2 cups cheddar grated
• mixed salad to serve

1. Preheat oven to 400u0b0F.
2. Heat oil in a large frying pan on high. Saute onion, pepper, zucchini and garlic for 4-5 mins, until tender.
3. Stir in tomato sauce and taco seasoning. Bring to a boil on high.
4. Reduce heat to low and simmer for 8-10 mins, until thickened slightly. Stir in kidney beans and sweet corn. Simmer for 4-5 mins.
5. Lightly grease a round 8 inch casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla).
6. Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
7. Sprinkle cheese over. Bake for 15-20 mins until golden and cheese has melted. Cut into wedges. Serve with salad.

oil, onion, red pepper, zucchini, garlic, tomato sauce, packet, kidney beans, sweet corn, tortillas, cheddar grated, mixed salad

Taken from www.yummly.com/recipe/Vegetarian-Mexican-Lasagna-1406656 (may not work)