• 1 tablespoon olive oil
  • 1 pound yellow peppers (red and, deseeded, chopped)
  • 2 sprigs parsley (chopped)
  • 1 chili (deseeded, finely chopped)
  • 2 tablespoons butter (or margarine)
  • 1 onion (peeled and finely diced)
  • 1/4 cup all purpose flour
  • 2 cups vegetable stock
  • 1 cup heavy cream
  • 4 ounces gouda cheese (grated)
  • 14 1/2 ounces corn (and red kidney beans, drained)
  • 6 sheets lasagne noodles (cooked according to package directions)
  • 2 ounces salami (Italian, finely chopped)
  • tortilla chips
  • mini peppers


  1. Preheat oven to 400°F. Heat oil in a pan and sauté peppers for 7 mins. Season with salt, stir in parsley and chili.
  2. Heat butter in a saucepan and sauté onion. Dust with flour and gradually add stock and cream. Bring to a boil while stirring, and season. Stir in 2 tbsp of the grated Gouda, and when cheese is melted remove from heat.
  3. Ladle a little cheese sauce thinly into a greased baking dish. Cover with 3 lasagne sheets fitted next to one another. Spread with a layer of corn-bean mixture, half of the sauce and remaining 3 sheets of lasagne. Cover with the salami, peppers and sauce. Scatter with remaining Gouda.
  4. Bake lasagne for 45 mins. Serve garnished with toasted mini peppers and tortilla chips.
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