Mexican Lasagne

There's a theme emerging from this blog and its of the Mexican variety! So far I've posted the following Mexican recipes; Fajitas, Tacos, Mexican Stuffed Mushrooms, Guacamole, Salsa and a Refried Bean Wrap!

I'm now going to add to that list and share with you my version of a Mexican Lasagne. This uses flour tortillas instead of lasagne pasta sheets. 

Ingredients
1 Aubergine, diced
1 Courgette, diced
1 Onion, diced
1 Red pepper, diced
1 Packet fajita seasoning mix
1 tsp paprika
1 tsp garlic granules
½ tsp chilli flakes
1 Carton tomato passata
3 flour tortillas
1 tbs plain flour
1 tbsp vitalite
400 ml soy milk

Method
Fry the diced onion in a little rapeseed oil until translucent. Add the diced aubergine and courgettes and stir to combine. Continue to fry the vegetables for around 5 minutes, if they start to stick add a little water. Add the red pepper and cook for another 5 minutes. Sprinkle over the fajita seasoning mix, paprika, chilli flakes and garlic granules and mix thoroughly. Add the tomato passata and stir through. Cook over a medium heat for another 5 minutes. 

Meanwhile make your 'cheese' sauce. Add to a saucepan, the soy milk, vitalite and flour and cook over a low heat whisking all the time until the sauce starts to thicken. Add the mustard and nutritional yeast flakes and whisk to combine. Taste and add more mustard or nutritional yeast flakes to your liking.

Spread a third of the vegetable mixture in an oven proof dish and top with a flour tortilla, its best to half the tortilla and put the straight edge of the cut tortilla to the edge of the oven proof dish. Spread another third of the vegetable mixture over the tortilla and continue to layer until you finish up with the third flour tortilla.

Pour over the 'cheese' sauce and bake in a moderate oven for 30 minutes. Serve with mexican rice and guacamole.