1Dice up your red onion and fry off in the oil from your sun-dried tomatoes.
2Once softened, add minced garlic and continue to cook for 2 minutes.
3Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
4Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper.
5Mix well.
6Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
7Make sure they’re covered, adding more stock if needs be.
8Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
9Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
10Serve up with garlic bread straight from the oven and enjoy!
Ingredients
1 red onion
1 tsp minced garlic
70 g sun-dried tomatoes
1 tbsp tomato purée
400 g butterbeans
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp cayenne pepper
Salt
pepper
1 Veggie stock cube
6 lasagne sheets
1 handful spinach
1 tbsp creme fraiche
1 handful fresh basil
1 handful Cheddar cheese
1 garlic baguette
oil from your sun-dried tomatoes
500 ml veggie stock
Equipment
pangrill
Tips
Regularly separate lasagne sheets with a fork to prevent sticking.
Bulk up with more lasagne sheets for larger portions.
Store in the fridge in an airtight container and reheat until piping hot.