To make the tomato sauce, heat the rapeseed oil in a large frying pan and fry the garlic cloves, red onion, pepper and chilli.
Cook gently for 15 mins until soft; then add the chopped coriander stalks and season with black pepper.
Add the tinned tomatoes and baby spinach; allow to simmer gently until the sauce thickens. If the sauce becomes too dry loosen it out with some water.
To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
Start to assemble the lasagne by spreading about a 3rd of the tomato sauce and a 3rd of the bean/cheese mix at the bottom of your ovenproof dish. Then layer on 6 tortilla quarters so that they cover the mixture and overlap slightly.
Add another 3rd of the tomato sauce; a 3rd of the bean/cheese mix and another layer of 6 tortilla quarters.
To finish, add the remaining tomato sauce and bean/cheese mix. Cover with the remaining grated cheese.
Cook in the oven for 30 mins, and let it rest for 10 mins before serving.
While, the lasagne is cooking, prepare your tomato salsa and guacamole by combining all of your ingredients.
To serve, sprinkle over the crumbled feta cheese, sprinkle of pomegranate seeds and lots of fresh coriander.
For the tomato sauce:
1 tbsp rapeseed oil
1 red onion, finely diced
2 cloves of garlic, finely chopped
1 red pepper, deseeded and chopped
2 red chillies, finely chopped (including seeds)
3 tbsps fresh coriander including stalks, finely chopped