Mexican Lasagna

  • Baked beans

    Baked beans 1 can

  • Sliced red capsicum

    Sliced red capsicum 1 pcs

  • Cherry tomato

    Cherry tomato 300 grams

  • Lime

    Lime 1 pcs

  • Béchamel Sauce

    Béchamel Sauce 1 cup

  • Breakfast cheese

    Breakfast cheese 50 grams

  • Zucchini

    Zucchini 2 small pcs

  • Coriander

    Coriander 15 branches

  • Fried onion

    Fried onion 4 tbsp

  • Chilli powder

    Chilli powder 1 tsp

  • Pizza cheese

    Pizza cheese 1 small pack

To make the Mexican lasagna, first, chop the zucchini and roast them with lime juice and oil in a pan. Put cherry tomatoes and red capsicum in a food processor and mix them well and add them to the pan with chili powder, fried onion, and baked beans. After a while add breakfast cheese, Béchamel Sauce, and chopped coriander to the pan with the prepacked spices( you can find it in the lasagna pack).
Put the lasagna sheets into the water (room temperature) for 3 minutes. Then place them into the pan and add a layer of the sauce to it. Repeat this to make few layers. At the end add the pizza cheese on the lasagna. Cover the pan and let it cook for 10 minutes. your lasagna is ready. Bon appetite.