Baked Bean Lasagne a super vegetarian alternative to traditional lasagne. Quick and easy to make, packed full of flavour.
Baked Bean Lasagne
Baked Bean Lasagne a super vegetarian alternative to traditional lasagne
This baked bean lasagne take very little skill and is super easy to prepare, the flavour though, will make people believe that a lot more skill is needed to make this dish.
- 4 Cloves of garlic finely diced
- 1 Red onion, diced
- 1 Red Capsicum, diced
- 250g White mushrooms, finely diced
- 1 tbsp Olive Oil
- 12 x 415g tin Heinz baked beans
- 1 x 400g tin diced plum tomatoes
- 1 tbsp Mixed Herbs
- 1 tsp Chilli powder (mild or hot, depending on your preferences)
- 1 tbsp Soy sauce
- 1 tsp Marmite.
- Lasagne Sheets, use enough sheets to give two full layers, based on the size of the dish you are using.
- Preheat your oven to 180oC (355oF approx).
- Heat a heavy based, nonstick, frying pan on a medium heat, add the olive oil, then the garlic, red onion, red capsicum and mushrooms. Sweat the fresh ingredients for about 5 minutes.
- Next add all the tinned ingredients, along with the herbs, chilli powder and Worcester sauce. Cook for a further 7 to 8 minutes.
- Then, get a ceramic oven dish and ladle a layer of baked bean mix in the bottom, followed by lasagne sheets, followed by bean mix. Repeat this till you have three layers of bean mix, with two layers of pasta in between. Cover the dish with baking foil and place in the oven for 35 to 40 minutes.
- Take the dish from the oven and remove the foil. Now, grate your cheese over the top and return to the oven for a further 5 or so minutes, until the cheeses has melted.
- Serve with some garlic bread and nice glass of red, enjoy.
This recipe for Baked Bean Lasagne can be mucked around with a fair bit. If you want to make a larger meal, simply add some other seasonal veggies, diced into a medium dice.