Marry Me Butterbean Lasagne

35m
Serves 3
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Directions

  1. 1Dice up your red onion & fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes.
  2. 2Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
  3. 3Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well.
  4. 4Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
  5. 5Make sure they’re covered - adding more stock if needs be. Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
  6. 6Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
  7. 7Serve 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
  • Cheddar cheese
  • 1 garlic baguette
  • oil from your sun-dried tomatoes
  • 500 ml veggie stock

Equipment

pangrillairtight container

Tips

  • Use oil from sun-dried tomatoes for frying.
  • Regularly separate lasagna sheets with a fork to prevent sticking.
  • This serves 3 but you can easily bulk up with more lasagne sheets.
  • Store in the fridge in an airtight container & reheat until piping hot. Also suitable for freezing.