Mexican Lasagne

• 3 tablespoons sunflower oil
• 2 onions small, diced
• 3 garlic cloves finely chopped
• 2 3/4 cups spring onions trimmed and sliced
• 1 red chilli finely chopped
• 2 tablespoons tomato puree
• 1 2/3 cups peeled tomatoes cans
• 1 2/3 cups kidney beans cans
• 2 5/8 cups sweetcorn
• 2 teaspoons chilli sauce
• 3 tablespoons tomato ketchup
• 2 teaspoons paprika
• 2/3 cup creme fraiche
• 12 lasagne sheets

1. Preheat the oven to 400u0b0F. Heat the oil in a saucepan, add the onions and saute for 2-3 mins. Add the garlic, green onions and chili pepper and cook for a further 2 mins, stirring. Stir in the tomato paste, followed by the peeled tomatoes. Add the beans and corn and simmer for 3-4 mins.
2. Stir the chili sauce, ketchup and paprika into the vegetables and season to taste. Spread 1-2 tbsp sour cream into a baking dish then alternate layers of vegetables, lasagne sheets and cheese. Finish with a layer of sour cream and sprinkle with cheese. Bake for 30-35 mins. Serve.

sunflower oil, onions, garlic, spring onions, red chilli, tomato puruee, tomatoes, kidney beans, sweetcorn, chilli sauce, tomato ketchup, paprika, crueme fraueeche

Taken from www.yummly.com/recipe/Mexican-Lasagne-1412466 (may not work)