Directions
- 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.
- 5Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
- 6Make sure they’re covered, adding more stock if needs be.
- 7Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
- 8Stir through spinach, creme fraiche and fresh basil.
- 9Top with a generous handful of cheddar cheese and pop 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 -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.
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