Mexican Lasagne
Serves 6
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 500 g lean beef mince
- 1 red capsicum (pepper), chopped into small pieces
- 400 g tin black beans, drained
- 400 g tin lentils, drained
- 800 g tin diced tomato
- 700 g jar of passata
- 2 zucchini, grated
- 250 g lasagne sheets
- 35 g spice mix for chili (or use mexican or taco seasoning).
- 1 cup grated cheese
- 1 large avocado, cut into cubes
- 3 tomatoes chopped,
- .5 bunch coriander (cilantro), roughly chopped
- 1 lime, juiced
