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 diced 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
The trick to this recipe is to make sure you dice the veggies very finely
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.