Vegan Mexican lasagna

INGREDIENTS (4 portions):

Chili sin carne ingredients:

• 1 chopped onion
• 1 chopped red paprika
• 2 tsp minced garlic
• 680g tomato passata
• 1 stock veggie cube
• 1 tsp paprika powder
• 1 tsp bbq seasoning
• Salt and chilli powder to taste
• 220g cooked kidney beans (drained)
• 150g sweet corn

Cashew white sauce ingredients:

• 120g cashew nuts
• 200ml water
• 3 tbsp lemon juice
• 3 tbsp nutritional yeast
• A dash of olive oil
• 1 tsp minced garlic
• 1 tsp salt

Other ingredients:

• 6 lasagna sheets
• 1 large or 2 small mixed peppers.
• 1 avocoado
• Parsley to garnish

METHOD:

Preheat your oven to 180C (360F).

Then finely chop 1 onion and 1 red pepper. Sauté in a bit of oil. Then add all other chilli sin carne ingredients. Cook on high to medium heat for 20min. Add a bit of water if necessary. Stir occasionally to make sure it doesn't burn.

While this is cooking prepare the cashew white sauce. Just add all ingredients to a blender and blend until you get a smooth texture. If you have an average smoothie blender there is no need to soak cashews first.

Then get an oven-proof glass dish and spoon in a layer of chilli sin carne. On top of that add a layer of lasagna sheets. Then pour over the white sauce. Layer with thinly sliced peppers, then pour some more white sauce on top to cover them completely. Add another layer of lasagna sheets and then pour over more of the chilli sin carne to cover the sheets completely. Repeat the last step one more time.

Put in the oven and bake for 35-40 min.

Take out and serve with avocado slices on top and garnish with parsley. Enjoy!

And if you don't have much time why not try the quickest lasagna ever here.