Bean Lasagne

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* Exported from MasterCook *

 

Bean Lasagne

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Baking Beans & Lentils

Cheese Main Course

Savoury Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 440g can butter beans -- drained

2 tbsps oil

2 onions -- chopped

2 garlic cloves -- crushed

1 800g can tomatoes -- chopped

1 440g can red kidney beans -- drained

1 tsp Tabasco sauce -- or to taste

1 tsp dried oregano

250 g frozen chopped spinach

2 eggs -- lightly beaten

9 sheets instant lasagne -- (9-12)

125 g mature cheddar cheese -- grated

2 tbsps grated Parmesan cheese

 

Preheat oven to 170ºC. Purée butter beans in a blender or food processot,

adding a little of the can juices if necessary.

 

Heat oil in a large saucepan. Add onions and garlic and cook for 5 minutes over

low heat until softened. Stir in tomatoes, butter bean purée, red kidney beans,

Tobasco sauce and oregano. Bring to the boil, lower heat and simmer, uncovered,

for 10-15 minutes or until reduced and thickened. Set aside.

 

Cook spinach, following the package instructions. Drain excess liquid. Cool

slightly, stir in eggs and set aside.

 

Lay one third of the lasagne sheets over the base of a large baking dish.

Spread with one third of the bean sauce, then add half of the spinach mixture.

Repeat layers, top with remaining lasagne sheets and bean sauce. Sprinkle

cheeses on top of sauce. Bake for 45 minutes or until golden brown and heated

through. Allow to stand at room temperature for 10 minutes before cutting.

 

Source:

" Creative Vegetarian Cooking (The Kitchen Collection) "

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Per Serving (excluding unknown items): 569 Calories; 9g Fat (13.2% calories from

fat); 36g Protein; 93g Carbohydrate; 30g Dietary Fiber; 64mg Cholesterol; 150mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0