Mexican Lasagne with Bechamel Sauce
Ingredients
- leftover chilli
Bechamel sauce
- 3 tablespoons olive oil
- 2 tablespoons flour
- 480 milliliters milk
- nutritional yeast
- nutmeg
- salt
- pepper
- bay leaf
Preparation
Make a bechamel sauce using 3 tablespoons olive oil, 2 tablespoons flour, and 480 milliliters milk.
Add nutritional yeast, nutmeg, salt, pepper, and a bay leaf to the sauce.
Layer the leftover chilli and bechamel sauce in a baking dish to assemble the Mexican lasagne.
Bake in the oven until heated through and bubbly.