This is another take on a lasagne, using a spicy tex-mex seasoning and mixed beans..
1 Can Each Of: Pinto Beans,Black Eyed Peas, and White Kidney Beans
Zest of 1 Lime
A Small Bunch of Basil, and Oregano chopped
2 Tablespoons of Sundried Tomato Paste OR 6 Sundried Tomatoes
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste
Fry the onions, pepper, and garlic in a pan. Add the paprika,beans and other seasonings, except coriander. Blend the sundried tomatoes, with a little oil from the jar. Gently fry for 6 minutes, and add the tinned and sundried tomato.Cook for around 10 minutes and add the chopped coriander at the last minute and the tequila if desired.
Make the bechamel sauce(See Tex-Mex Lasagna recipe), and grate the cheese. Layer white sauce, lasagna sheet, and beans. Keep layering until you reach the top. Be sure to leave enough white sauce to top the lasagna and sprinkle over cheese .
Cook for 30 minutes on 180 degrees,until golden and bubbling and the lasagna sheets are tender also. Serve with Salad or spring and mustard greens. Enjoy!!