Instructions: First, make the sauce. Saute the onion and garlic in the butter until golden then add the chilli powder and cumin and cook until fragrant, about two minutes. Add the flour and whisk until incorporated then add the stock and whisk in, making sure that the ingredients are well combined. If the sauce is a little thick, use some of the remaining water to thin the sauce. Season to taste with salt and pepper then add the coriander and puree the sauce until green flecks colour the white sauce. Set aside.

Using a blender or food processor, blend the cream, eggs, goats cheese and ricotta cheese until smooth.

Butter a standard lasagne dish then prepare the layers. Spoon a little of the prepared sauce over the base then top with a lasagne sheet. Top with a little more sauce then the pimentos. Add another lasagne sheet and top with half the cheese filling. Add another lasagne layer and top with the coriander pesto and pine nuts. Add one more layer of lasagne and top with the remaining cheese filling and the chopped jalapenos.

Top with the final layer of lasagne and sprinkle the tasty cheese over. Cover with foil (making sure that the foil doesnt touch the cheese and bake at 180 c. for 40 minutes. Remove the foil and bake for a further 10 minutes.

Serve with the remaining Southwestern sauce.

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