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
- 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.
- Add herbs and stock cube dissolved in 250ml boiling water. Stir in chopped tomatoes and tomato paste. Simmer for 20 minutes.
- Break lasagne sheets into the sauce, stirring most in while leaving a few to poke through the top for texture.
- Top with cheddar, parmesan, and walnuts.
- Bake for 25–30 minutes. Garnish with fresh basil and serve with a side salad.