Ingredients
- 2 tsp Olive oil
- 250g, diced g Portobello mushrooms
- 2 diced Courgette
- 1 diced Capsicum
- 1 diced Onion
- cloves, crushed Garlic
- 1 1/2 cups Corn kernels
- 500 g Barker's Tomato Nachos Meal Sauce
- 6 Tortillas
- 2 cups Colby Cheese
- 1/2 cup, to serve Sour cream
- 1 mashed, to serve Avocado
- large handful, to serve Coriander
Method
- Preheat oven to 180°C fan bake. Heat oil in a large pot or wok on medium-high.
- Add mushrooms, courgettes, capsicum, onion and garlic and cook until just tender.
- Stir in corn and Barker’s NZ Tomato Nachos Meal Sauce. Simmer rapidly for 5-10 minutes, until sauce has reduced a little.
- Spray a 21-23cm round springform cake tin (approximately the same size as the tortillas) with cooking oil spray.
- Place one tortilla in the base, add a sprinkle of cheese and spread one fifth of the vegetable mixture over the top. Repeat layering four more times, finishing with one tortilla and a sprinkle of cheese for the top layer.
- Bake for 20 minutes until the top is golden and crisp around the edges. Let sit for a few minutes, then carefully remove from tin and slice into wedges.
- Serve with sour cream, avocado and coriander.
Tips
- Make it gluten free: Replace tortillas with gluten-free tortillas. Fancy some meat? Add shredded, cooked chicken to the vegetable mixture before assembling the lasagne.
This Recipe Uses
Tomato Nachos Meal Sauce 500g
$7.49
500g
