Mexican Vegetable Lasagne
Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, capsicum and cook, stirring regularly for a few minutes. Add the mushroom, zucchini, eggplant and cook for 10–15 minutes until the vegetables are very soft. Add the chipotle and adobo sauce and spices and cook for a further 1 minute, or until aromatic. Add the beer and bring to the boil then add the tomatoes and 400ml of water (rinse out tomato can). Add the beans, lentils and a good pinch of salt and some pepper. Place the lid on and cook for 20 minutes, stirring occasionally. This can be made a day or two ahead of time.
Pre heat the oven to 190C.
Evenly spread half of the vegetable sauce over the base of a 3-litre baking dish. Sprinkle 1/2 of the mozzarella then add a layer of tortillas, tearing them if necessary so they cover most of the sauce. Spread remaining vegetable sauce and cover with tortillas and the cheese.
Bake for 35-40 minutes until golden and crisp.
Serve with dollops of sour cream, fresh avocado, coriander and parmesan.