425 can Craig’s Four Bean Mix, well-drained.
400g can Wattie’s Stir-in Tomato and Roasted Garlic Pasta Sauce
(1/2 can) 210 g chopped tomatoes
(1/2 can) 210g concentrated tomato soup
1 1/2 cups finely diced red or green peppers
2 finely-chopped courgettes
2 finely-chopped spring onions or one very finely-chopped onion
2 Tbsp finely chopped basil or parsley
600g flat lasagne pasta, or the wide strap-shaped pasta.
1 cup cottage cheese
1 cup grated mozzarella cheese (or some other mild melty cheese like Edam or Colby)
1 cup grated tasty cheddar cheese
1 1/4 cup milk
4 heaped Tbsp cornflour
Mix together the beans, tomato sauce, tomatoes, soup, peppers, courgettes, spring onions and basil.
Arrange one layer of uncooked pasta on the bottom of a large meat-dish or pasta dish. Spread over half the bean mix. Cover with a second layer of pasta, then another of bean mix, ending with a pasta layer.
Mix together the cheeses, milk and cornflour, and spoon-and-pour over the top of the pasta. Bake at 190ºC 40 - 50 minutes until golden.
Tastes better the 2nd or 3rd day! Freezable - oven bake.