A meat free Mexican take on the classic family favourite.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
To make the sauce, spoon the Flavour Shot, onion and peppers into a pan, cook on a medium heat for 5-6 minutes. Add the chopped tomatoes, water and ketchup and bring to a simmer for about 15 minutes. Turn the heat off and leave to cool for 10 minutes.
To make the filling, mix the beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end and around ¾ of the sauce. Mix together well.
Start to assemble the lasagne by spooning about ½ of the remaining sauce into the bottom of an ovenproof dish, layer with 2 tortillas so that they cover the sauce overlapping slightly. Add ? of the bean, cheese and sauce mixture, covering the tortillas. Repeat with another layer of tortillas and bean mixture two more times.
Finish with the last 2 tortillas, spreading the last of the sauce over the top and sprinkling with the remaining cheese.
Bake in the oven for 30 minutes, allow to rest for 10 minutes before slicing.