One-Pot Butter Bean Lasagne
664kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1.5 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 400 g chopped tomatoes
- 570 g jarred butter beans beans + the stock
- 50 g sun-dried tomatoes finely chopped
- 1 bay leaf
- 100 g mascarpone cheese
- 1 block frozen spinach
- 220 g dried lasagne sheets broken into pieces
- 100 g grated mozzarella and cheddar cheese
- 6-8 basil leaves
Method
- Heat the oil in a large pan and add the diced onion. Saute for 4-5 minutes, then add the garlic and cook for another minute.1 tablespoon olive oil, 1 onion, 2 garlic cloves
- Add the tomato paste and seasonings and stir into the onion, cooking off the paste for 1-2 minutes until it deepens in color.1.5 tablespoon tomato paste, 1 teaspoon smoked paprika, Salt and pepper to taste, 1 teaspoon Italian seasoning
- Add the chopped tomatoes, butter beans and the stock from the jar, and the bay leaf. Bring to a gentle simmer.400 g chopped tomatoes, 570 g jarred butter beans, 1 bay leaf
- Stir in the diced sun-dried tomatoes, mascarpone cheese and spinach block until both have melted into the sauce.50 g sun-dried tomatoes, 100 g mascarpone cheese, 1 block frozen spinach
- Then, break your lasagna sheets into small squares and stir into the mixture.220 g dried lasagne sheets
- Allow the lasagna sheets to cook in the sauce for about 10 minutes - adding more water or stock as you think is needed. Take care to stir the lasagna often and peel apart the sheets where needed to avoid them from sticking together!
- Finally, sprinkle over the grated cheese mix and pop the lasagna under the grill for 5 minutes or until the cheese is melted and golden brown.100 g grated mozzarella and cheddar cheese
- Top with the basil leaves and serve while hot!6-8 basil leaves
Nutrition
Calories664kcalCarbohydrates89gProtein30gFat23gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol45mgSodium401mgPotassium1695mgFiber16gSugar15gVitamin A4057IUVitamin C20mgCalcium296mgIron7mg
Notes
- Pan: Use an oven-proof pan so you can go from stovetop to grill. I use my Le Creuset shallow casserole pan nearly every day and it never fails me!
- Pasta: This is crucial!! Stir the lasagne sheets often, peel apart any sheets that stick together (and trust me they will!), and add water/stock as needed to keep sheets submerged.
- Butter beans: Use jarred butter beans with stock for extra liquid and to help thicken the sauce (I use Bold Bean Co). If using tinned beans, drain and rinse them, and add 150ml stock to make up for the lack of bean stock.
- Storage: Fridge 3 days, freezer 3 months. Add a little liquid when reheating, as the lasagne will have absorbed some of the sauce.