Lasagnalada

Before you start

Frying pan | Saucepan | Baking dish

Method

Prepare ingredients | Preheat your oven to 190°C | Finely chop the onion and green pepper | Peel and grate the garlic.

Cook the ragu

Heat 1 tbsp of olive oil in a frying pan over medium heat | Add the onion and pepper and cook for around 5 minutes until soft | Add the garlic and cook for 1 minute then stir in the Spice Tailor Original Enchilada whole spices and main sauce | Cook the mixture for another minute to coat the veggies then stir in the black beans and chopped tomatoes, including their liquid | Let the mixture simmer for 10-15 minutes until the desired consistency | Taste and season with salt and pepper and tiny pinch of sugar if needed.

Make bechamel

While the ragu is simmering, making the bechamel | Heat the plant-based butter over a medium heat until melted | Add the flour and smoked paprika and cook for a minute | Gradually pour in the milk, whisking constantly until all the milk is incorporated | Bring to a gentle simmer for 2-3 minutes, whilst whisking, until thickened | Stir in the plant based cheese and nooch until melted | Turn off the heat, taste and season with salt and pepper.

Assemble the layers

Spoon ⅓ of the enchilada sauce into the bottom of your baking dish | Lay a few lasagne sheets flat in the dish on top of the sauce. Spread ⅓ of the bechamel over the top | Repeat this process two more times, finishing with the bechamel | Bake in the preheated oven for 40-45 minutes until golden and bubbling.

Serve

Finely slice the avocado and jalapeño | Finely chop the coriander | Top with the Spice Tailor Salsa, avocado, jalapenos, and fresh coriander and serve.