1Dice up your red onion and fry off in the oil from your sun-dried tomatoes.
2Dice up your red onion and fry off in the oil from your sun-dried tomatoes.
3Dice up your red onion and fry off in the oil from your sun-dried tomatoes.
4Once softened, add minced garlic and continue to cook for 2 minutes.
5Once softened, add minced garlic and continue to cook for 2 minutes.
6Once softened, add minced garlic and continue to cook for 2 minutes.
7Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
8Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
9Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
10Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper.
11Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper.
12Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper.
13Mix well.
14Mix well.
15Mix well.
16Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
17Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
18Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
19Make sure they’re covered, adding more stock if needs be.
20Make sure they’re covered, adding more stock if needs be.
21Make sure they’re covered, adding more stock if needs be.
22Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
23Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
24Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
25Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
26Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
27Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
28Serve up with garlic bread straight from the oven and enjoy!
29Serve up with garlic bread straight from the oven and enjoy!
30Serve up with garlic bread straight from the oven and enjoy!
Ingredients
1 red onion
1 red onion
1 red onion
1 tsp minced garlic
1 tsp minced garlic
1 tsp minced garlic
70 g sun-dried tomatoes
70 g sun-dried tomatoes
70 g sun-dried tomatoes
1 tbsp tomato purée
1 tbsp tomato purée
1 tbsp tomato purée
400 g butterbeans
400 g butterbeans
400 g butterbeans
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp mixed herbs
1 tsp mixed herbs
1 tsp cayenne pepper
1 tsp cayenne pepper
1 tsp cayenne pepper
Salt
Salt
Salt
pepper
pepper
pepper
1 Veggie stock cube
1 Veggie stock cube
1 Veggie stock cube
6 lasagne sheets
6 lasagne sheets
6 lasagne sheets
1 handful spinach
1 handful spinach
1 handful spinach
1 tbsp creme fraiche
1 tbsp creme fraiche
1 tbsp creme fraiche
1 handful fresh basil
1 handful fresh basil
1 handful fresh basil
1 handful Cheddar cheese
1 handful Cheddar cheese
1 handful Cheddar cheese
1 garlic baguette
1 garlic baguette
1 garlic baguette
oil from your sun-dried tomatoes
oil from your sun-dried tomatoes
oil from your sun-dried tomatoes
500 ml veggie stock
500 ml veggie stock
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.