Marry Me Butterbean Lasagne

35 mins
Serves 3
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Directions

  1. 1Dice up your red onion and fry off in the oil from your sun-dried tomatoes.
  2. 2Once softened, add minced garlic and continue to cook for 2 minutes.
  3. 3Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
  4. 4Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper.
  5. 5Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
  6. 6Make sure they’re covered, adding more stock if needs be.
  7. 7Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
  8. 8Stir through spinach, creme fraiche and fresh basil.
  9. 9Top with a generous handful of cheddar cheese and pop under the grill for 5 minutes.
  10. 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 -8 lasagne sheets
  • 1 handful spinach
  • 1 -2tbsp creme fraiche
  • 1 handful fresh basil
  • 1 handful Cheddar cheese
  • 1 garlic baguette
  • oil from your sun-dried tomatoes
  • 500 -600ml veggie stock

Equipment

pangrillfork

Tips

  • Regularly separate lasagna sheets with a fork to prevent sticking.
  • Bulk up the serving size with more lasagna sheets.
  • Store in the fridge in an airtight container and reheat until piping hot. Also suitable for freezing.