This was a staple meal while we were at university. It was eaten probably every other week, at least. It’s easier than regular lasagne because you don’t have to deal with cooking the mince and makes a nice change too.
In our local supermarket you can buy red kidney beans in a tomato chilli sauce which saves a bit of hassle. If you can’t find that then it would be easy enough to make a tomato chilli sauce – a tin of chopped tomatoes, chilli powder, maybe a stock cube.
Serves 4-5 people.
1 tin of baked beans
1 tin of red kidney beans in chilli sauce
1 tin of mixed beans
160g lasagne sheets (about 9 depending on the size of your tin)
50g plain flour
1tsp English mustard
1 pint of milk
Salt and pepper
75g grated cheddar
50g grated parmesan
- Preheat the oven to 190°C.
- Drain the mixed beans and mix all the tins together in a jug. Set aside.
- Make the béchamel sauce. Melt the butter in a saucepan and whisk in the flour. Mix in the mustard and add the milk a little at a time, making sure it stays smooth. Continue to whisk until the sauce starts to simmer and thickens (about 5 minutes). Remove from the heat, season and stir in two tablespoons of the grated cheese.
- In a large oven proof dish assemble the lasagne. Spread a little of the bean mixture on the base then cover with a layer of lasagne sheets. Spread with a quarter of the béchamel and a third of the bean mixture. Top with another layer of lasagne sheets, another quarter of the béchamel and another third of the bean mixture. Repeat again with a third quarter of béchamel and the rest of the bean mixture. Finish with a final layer of lasagne sheets, the rest of the béchamel and sprinkle with the remaining cheese.
- Cook for 30-35 minutes. Check it occasionally and if it’s getting too brown cover with foil.
Serve with a green salad and garlic bread.