Step 1

Preheat oven to 200°C.

Step 2

Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.

Step 3

Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.

Step 4

Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.