Jimmy's Bean thing (Vegetarian Lasagne)

dinner, goto, vegetarian


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.

Cheese topping

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.