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Mixed bean lasagne recipe

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I’ve managed to almost halve our food bills by being really careful with the shopping and this meal was cheap yet tasty plus quick and easy to throw together. Great served with salad leaves and bread.

Ingredients:

1 x cup/can beans – I used dried pinto and dried turtle beans which I soaked and cooked, though any will do.

1 x tin baked beans

1 x tin chopped tomatoes

1 x stock cube

lasagne sheets

1 x chopped onion

1 x chopped capsicum pepper

cup of chopped mushrooms

tomato puree

mixed herbs

grated cheese for topping

salt and pepper for seasoning.

Method

Add to a pan the onion and cook until soft, add in the beans, mushrooms and peppers and cook for a few minutes

Add the rest of the ingredients apart from the cheese and lasagne sheets and cook on a low heat for around 20 minutes.

Grease a dish and add a layer of pastae before lasyering up as you would a normal lasagne, top with cheese and bake in the oven for 30 minutes. It’s extra- tasty if you add a cheese sauce to the topping as well, it also freezes well and is a good meal to prepare in the morning and pop in the oven at dinner time.

 

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2 responses »

  1. Pingback: Roasted Mediterranean Vegetable Lasagne | russellskitchen

  2. Pingback: 8-11 Soup, lasagne and leftovers « Sweet Pumpkins

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