Mexican Lasagna

dinner · ⏱ 90 min · 2 portions · 60.0 g carbs / portion · allergens: gluten, milk

v2 · rb0e705f985 20260727Z1751 4 pieces wrap lasagna wraps cheese to taste grated cheese (type not specified) 🔥 preheat the oven to 190°C 🔥 bake the minced meat with onion and champignons until cooked 🌀 season the meat mixture 🍳 add tomato sauce and corn and simmer until thickened 🍽 grease a baking dish and layer with wraps and 1/4 sauce 🍽 repeat the wrap and sauce layers with remaining sauce 🔥 ⏱ 30 min bake 🍽 add grated cheese on top 🔥 ⏱ 30 min bake until hot and bubbling 🔪 chop spring onion and purée the avocado 🍽 add spring onion and avocado purée on top Mexican Lasagna 🎉 150 g minced meat 0.5 pieces onion half an onion 75 g champignon mushrooms 1 piece paprika pepper (paprika) 1 tsp paprika seasoning seasoning mix 2 tsp cumin ½ tsp cayenne pepper ½ tsp oregano ½ tsp salt ½ tsp pepper garlic powder to taste pinch 300 ml tomato sauce 0.5 pieces corn half a can 1 piece spring onion chopped 0.5 pieces avocado purée minced meat, onion, champignon tomato sauce, corn quarter,0.25 remaining,0.75 wrap cheese spring onion, avocado
http://flowcooking.food/en-us/recipe/913/mexican-lasagna/