Mexican Lasagne

• 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