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Mexican Lasagna

Mexican Lasagna - Orgran Health & Nutrition

  • Prep Time: 20m
  • Cook Time: 45m
  • Total Time: 1h 5m



  • 2 packages ORGRAN Lasagna Mini Sheets

Bean Salsa Sauce Ingredients:

  • red kidney beans, drained and roughly mashed
  • corn kernels, drained and washed
  • crushed tomatoes
  • napolitana sauce
  • 1 red capsicum, diced
  • 1 large brown onion, diced
  • 2 teaspoons olive oil
  • 2 cloves garlic crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon chilli flakes or chilli powder
  • 1/4 cup pitted black olives, thinly sliced (optional)
  • 1 cup water
  • salt & pepper, to taste

Cheesy Bean Sauce Ingredients:

  • cannellini beans
  • 1 cup shredded cheese (or vegan cheese, for vegan alternative)
  • 2 cups milk (or soy milk, for vegan alternative)
  • 4 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon nutmeg

Garnish Ingredients:

  • 1 avocado, diced or sliced
  • 1/4 cup pitted black olives, thinly sliced
  • 1/4 cup chives, chopped
  • basil leaves
  • 20 millilitres lime juice
  • 1 tomato, cut into thick slices


  • Preheat oven to 180°C fan forced.
  • To make the cheesy sauce, add the cannellini beans, milk, nutritional yeast, olive oil and nutmeg into a food processor and pulse until smooth. Place in a pot and simmer over low heat until ‘melted’. Take off stove and add the cheese. Combine well. Set aside.
  • To make the bean sauce, add the olive oil, onion and capsicum to a deep pot and over a medium heat sauté for a few minutes. Add the beans, corn, garlic, cumin, paprika, chilli, olives and seasoning and stir combining all ingredients well. Simmer for a minute.
  • Add the crushed tomatoes, sugo and water and over high heat bring to boil. Reduce heat and simmer for 5 mins, stirring occasionally.
  • To assemble lasagna pour bean salsa sauce onto the bottom of the dish. Follow with a layer of pasta sheets, overlapping each sheet. Finally top with a thin layer of cheese sauce. Repeat by then again a layer of salsa sauce, pasta sheets and cheese sauce and again salsa sauce, pasta sheets and cheesy sauce. Finally add the last salsa sauce.
  • Decorate the top of the lasagna with the slices of tomatoes and a drizzle of olive oil.
  • Bake in the oven for 45 mins or until top is browning and corners are bubbling. Check that the pasta has cooked by poking a fork in it and it comes out easily.
  • Allow to sit for 15 mins before serving. Serve each piece with slices of avocado, a sprinkling of chives, basil leaves and fresh olives and a squeeze of lime juice.