Mexican bean lasagna


  1. 1 tablespoon oil
  2. 1 onion, chopped
  3. 1 green pepper, seeded and chopped
  4. 395g canned mixed beans in spicy tomato sauce
  5. 400g canned mashed tomatoes
  6. 1/2 tsp dried chilli flakes, for extra spiciness if desired
  7. li>

  8. 25g Flora Freedom
  9. 25g flour
  10. 300ml unsweetened soy milk
  11. 150g lactose-free cheese, grated
  12. Salt and
  13. Pepper
  14. 8 flour tortillas, halved


Preheat the oven to 180 C, fan oven 160 C, thermostat 4.

  • Heat the oil in a pan and sauté the onion until soft, but not colored. Season with pepper and sauté for another 2-3 minutes.
  • Stir in the mixed beans and chopped tomatoes and add chilli flakes, if you like. Bring to a simmer, then reduce heat to low while you prepare the non-dairy cheese sauce.
  • In a medium saucepan, combine flora, flour, and soy milk. Bring to a boil over medium-low heat, stirring constantly, and cook until thickened, smooth, and glossy, 2 to 3 minutes. Stir in 100g non-dairy cheddar cheese until melted and season with salt and pepper to taste.
  • Scoop about a quarter of the tomato sauce over the bottom of a lasagna dish and arrange a single one Layer flour tortillas on top. High. Pour a quarter of the non-dairy cheese sauce over the tortillas, then repeat the layers, finishing with a layer of cheese sauce. Cover the tops with the remaining cheese.
  • Bake in the preheated oven for 30-35 minutes until bubbly and golden brown.
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