This dish doesn’t sound that attractive I grant you but it is a really tasty recipe, very cheap and filling too as well as being vegetarian. I made this for my slimming world class taster night last night (Hello to my Cwmbach classmates!) and it was very popular. I know it looks like a lot of cheese on top but it made four generous portions and so I counted a ‘B’ choice healthy extra x 4. It would probably feed six really especially with a large side salad or some vegetables.
9 sheets dry lasange
2 tins chopped tomatoes
2 tins baked beans
1 large onion (chopped)
2 cloves garlic (crushed)
1 tsp dried basil
1 tsp dried oregano
1/2 pint vegetable stock
200g mushrooms (sliced)
low cal spray oil
salt and pepper
160g low fat cheddar cheese

Spray a large pan with spray oil and add the chopped onion and herbs and fry on a medium heat until the onion is soft then add the garlic and mushrooms and continue to fry for a minute or two then add the stock and the tinned tomatoes. Bring to the boil then reduce the heat and simmer for about 20-30 minutes then add the baked beans and simmer for another 10 minutes or so until the sauce is thickened but keep stirring. Season to taste with salt and pepper.
Get a large rectangular baking dish or tin that you can lay three sheets of lasange in side by side but don’t put them in yet. Put a few spoonfuls of the bean mixture in the base of the dish and then place three sheets of lasange on top side by side and repeat this process three times finishing with a layer of the bean mixture so all the lasange sheets are covered.
Sprinkle the grated cheese on top then cover with foil and bake at gas 5 for 45 minutes at Gas 5 /375/190 then remove the foil and bake until the top is browned and golden.
Syn free if counting the cheese and your healthy extra ‘B’ choice
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