Marry Me Butter Beans Lasagna

• 份量: 3 portions
• 总时间: 18 minutes

配料

1 red onion

1tsp minced garlic

70g sun-dried tomatoes

1tbsp tomato purée

400g butterbeans

1tsp smoked paprika

1tsp mixed herbs

1tsp cayenne pepper

Salt & pepper

Veggie stock cube

6-8 lasagne sheets

Handful spinach

1-2tbsp creme fraiche

Handful fresh basil

Cheddar cheese

1 garlic baguette

步骤

Dice 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.

Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.

Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well.

Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.

Make 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.

Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.

Serve up with garlic bread straight from the oven and enjoy!

BULKING OUT OR DOWN?

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.