Ingredients
- 2 tsp Olive oil
- 250 grams Portobello mushrooms, diced
- 2 Courgettes, diced
- 1 Capsicum, diced
- 1 Brown onion, diced
- 2 cloves Garlic, crushed
- 1 1/2 cups Corn kernels
- 500 grams Barker's Tomato Nachos Meal Sauce
- 6 Tortillas
- 2 cups Colby Cheese
- 1/2 cup Sour cream, to serve
- 1 Avocado, mashed, to serve
- large handful Coriander, to serve
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
