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lasagne with red bean benefits

“In a conscious effort to reduce our meat consumption I add beans or lentils to everything! This is a real family favourite. Follow my recipe here or just add baked beans with benefits to your usual ragu sauce to add a really lovely depth of flavour and extra nutrition”



For the ragu:

1 pot of baked beans with benefits

1 tblsp oil

500g beef mince

175ml red wine

400g tin chopped tomatoes

½ tsp oregano

1 tblsp tomato puree

1 beef stock cube

For the white sauce:

50g butter

50g flour

550ml milk

50g parmesan, grated

For the lasagne:

75g mature cheddar cheese

12 sheets lasagne


  1. Heat the oil in a pan and add the mince then fry until browned. Turn up the heat and pour in the wine and bubble until reduced. Add the tomatoes, baked beans with benefits, tomato puree, oregano and beef stock cube. Half fill the tomato tin with water and add to the pan. Bring to the boil, cover and simmer for 40 mins.
  2. For the white sauce melt the butter in a saucepan. Add the flour and stir to cook for a minute. Gradually add the milk and whisk until thickened. Stir in the parmesan and season.
  3. Preheat oven to 200°C/180°C fan/Gas Mark 6. Layer up the lasagne in a baking dish, starting with a third each of the ragu, pasta and then white sauce. Repeat twice. Top with the grated cheese and bake in the oven for 30-40 mins until bubbling and slightly brown on top.

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