Mexican is a serious crowd pleaser and this veggie-packed Mexican lasagna is completely awesome.
2 tbsps olive oil 3 spring onions chopped 2 cloves garlic 500 grams beef mince 1 pack taco seasoning 3 tbsps Darlington Farms Signature 2 x 400gram tins crushed tomatoes 1 carrot peeled and grated 1 zucchini grated 1.5 cups frozen corn kernels ½ cup water 1 pack lasagna sheets 1 cup grated cheese 250 grams sour cream ½ cup grated cheese
Add the olive oil to a large saucepan. Add the onions and garlic to the saucepan and fry until just soft. Add the beef mince to the saucepan and fry until browned. Add the taco seasoning and mix well through.
Pour in the tomatoes, grated carrot, grated zucchini frozen corn and water and cook for 25 minutes at a simmer.
Preheat the oven to 180 degrees.
Place a tablespoon of the meat mixture in the bottom of the lasagna dish. Add a layer of Darlington Farms Signature Sauce.
Top with three sheets of lasagna then ¼ of the meat sauce. Repeat, ending with a meat layer.
Combine the sour cream and 1 cup of cheese in a bowl, and spread across the top of the lasagna.
Top with the remaining half cup of cheese. Cover with foil and bake for 15 minutes at 180 degrees.
Remove the foil and bake 15 minutes more. Serve hot with a side of guacamole and Darlington Farms Signature Sauce.