Bean Thing

This has been made more often by you guys than by me. I’m not really keen on beans, but you really liked it, and it was a hit from the first. It is part of our history!

It’s really just Allyson Gofton’s ‘Vegetarian Lasagne’ with a few changes, but I like our name for it better.

This is the way I make it, but I know you each have your own variations. This recipe serves 4 - 8, depending on whether it’s lunch or tea.

Ingredients:

o 425 can Craig’s Four Bean Mix, well-drained.

o 400g can Wattie’s Stir-in Tomato and Roasted Garlic Pasta Sauce

o (1/2 can) 210 g chopped tomatoes

o (1/2 can) 210g concentrated tomato soup

o 1 1/2 cups finely diced red or green peppers

o 2 finely-chopped courgettes

o 2 finely-chopped spring onions or one very finely-chopped onion

o 2 Tbsp finely chopped basil or parsley

o 600g flat lasagne pasta, or the wide strap-shaped pasta.

Cheese topping

o 1 cup cottage cheese

o 1 cup grated mozzarella cheese (or some other mild melty cheese like Edam or Colby)

o 1 cup grated tasty cheddar cheese

o 1 1/4 cup milk

o 4 heaped Tbsp cornflour

Method:

1. Mix together the beans, tomato sauce, tomatoes, soup, peppers, courgettes, spring onions and basil.
2. 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.
3. 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.