Easy Mixed Bean Lasagne

Recipe

A family favourite made less complicated. Beans to provide B vitamins including riboflavin to support the normal functioning of the nervous system and to contribute to the reduction of tiredness.


Serves: 5   |   Prep time: 15-20 minutes   |   Cooking time: 45 minutes

  

Ingredients

  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 50g frozen sweetcorn
  • 250g chestnut mushrooms, sliced
  • 1 can (400g) mixed beans, rinsed and drained
  • 1 tsp garlic paste
  • 4 tsp Italian herbs
  • 1 can (400g) chopped tomatoes
  • 1 tbsp tomato paste
  • 1 vegetable stock cube
  • 200g lasagne sheets
  • 100g mild cheddar, grated
  • 50g parmesan, grated
  • 60g walnuts, chopped
  • Olive oil, salt, and black pepper
  • Fresh basil, to garnish


Method

  1. Preheat oven to 180°C fan / 200°C / gas 6. Heat olive oil in a casserole dish. Add onion and carrot; sauté 10 minutes. Add mushrooms, sweetcorn, beans, and garlic; cook for 10 minutes.
  2. Add herbs and stock cube dissolved in 250ml boiling water. Stir in chopped tomatoes and tomato paste. Simmer for 20 minutes.
  3. Break lasagne sheets into the sauce, stirring most in while leaving a few to poke through the top for texture.
  4. Top with cheddar, parmesan, and walnuts.
  5. Bake for 25–30 minutes. Garnish with fresh basil and serve with a side salad.