This Tex-Mex twist on a classic lasagna brings bold flavours and comforting layers together in a delicious new way.

Ingredients

• 375 g box of oven-ready lasagna noodles
• ½ lb ground beef
• 1 can (19 oz. or 540 ml) of kidney beans
• 1 medium-sized onion, finely sliced
• 4 cloves garlic, finely minced
• 2 cups mushrooms (of choice), finely sliced
• 1 cup cherry tomatoes, sliced in half
• 320 g shredded Monterey jack cheese
• 1 tbsp. chipotle peppers in sauce, diced
• ½ cup favourite BBQ sauce
• 2 tbsp. Lion’s Mane Powder
• 1 tbsp. chili powder
• Salt and pepper (to taste)

Instructions

Drain and rinse kidney beans. In a 12″ × 9″ (30.5 cm × 22.9 cm) pyrex baking dish, add the kidney beans, BBQ sauce, and chipotle peppers, and smash with a fork. This forms your bottom layer. No need for cheese on bottom layer.

Lightly sauté tomatoes and hamburger meat; add chili powder. Divide in two layers (second and fourth).

Sauté onions, mushrooms, and garlic, then add Lion’s Mane. Add salt and pepper (to taste). Dedicate a layer to this blend.

In a convection oven, bake uncovered at 375 °F (190 °C) for approximately 30 minutes. Remove from oven and leave aside for 5 minutes before serving. Spice it up with marinated jalapeños.

Serves six.