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.