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Export 16 ingredients for grocery delivery
Step 1
Heat the olive oil over a moderate heat and saute the onion and garlic for 5 minutes. Add the Mexican spice mix and saute for 1 minute.
Step 2
Add the zucchini, carrot, red capsicum, corn and black beans and saute 2 minutes.
Step 3
Now add the passata, water (or broth) and season. Simmer with lid on for 40 minutes.
Step 4
Remove from the heat and mix in the spinach and half the coriander to wilt.
Step 5
Preheat the oven to 200°C / 400°F (fan-forced).
Step 6
In a jug mix the yoghurt, smoked paprika and sea salt.
Step 7
Assemble the lasagne by layering the vegetables in between pasta and then finishing with the yoghurt layer and top this with the cheese.
Step 8
Bake for 30 minutes or until the cheese is melted and golden and the lasagne sheets are cooked through.
Step 9
Scatter over the remaining coriander to serve.
Step 10
Serve with a leafy green side salad.
Step 11
Re-heat in a low oven until just hot.
Step 12
Store in an airtight container in the fridge or freezer.
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