Herby Tomato Cannellini Bean Lasagne
with Parmesan Cheese
The rulebook has been thrown out the window with this one. We have done the unthinkable and swapped mince for cannellini beans to make the base of this herby tomato lasagne. You've heard it here first, it is so good, that we might just through the rulebook out more often.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
2 clove
garlic
1
carrot
1 sachet
tomato & herb seasoning
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
fresh lasagne sheets
(Contains: Gluten, Wheat, Eggs; May be present: Milk, Soy.)
1 packet
cannellini beans
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
2 tbs
plain flour
(Contains: Gluten, Wheat;)
½ cup
milk
(Contains: Milk;)
¼ cup
water (for the veggies)
½ cup
water (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Grate carrot. • Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. • Add cannellini beans, garlic and tomato & herb seasoning and cook, stirring, until fragrant, 2 minutes.
• Reduce heat to medium, then stir in tomato sugo, vegetable stock powder, the brown sugar and water (for the veggies) and simmer until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves until wilted. Season with pepper.
• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper.
• Spoon roughly one quarter of the bean filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.
• Divide herby tomato cannellini bean lasagne between plates to serve. Enjoy!
