bean, lentil & veg lasagne


“This is a massive hit with my young family. My children don’t even realise that it doesn’t have meat in it! The ragu sauce is deliciously rich and comforting. Packed full of health giving veg, lentils and beans. It’s a winner.”



For the ragu:

1 pot of baked beans with benefits

1 tblsp oil

1 onion, chopped

1 stick celery, chopped

1 carrot, chopped into small chunks

1 clove garlic, sliced

120g lentils, rinsed

100g mushrooms, very finely chopped

400g tin plum tomatoes

1 tsp dried oregano

1 tblsp soy sauce

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 onion, celery, carrot and garlic. Saute gently for 10 mins.
  2. Add the rest of the ragu ingredients. Season with salt and pepper. Bring to the boil and simmer gently for 1 hour.
  3. 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.
  4. Preheat oven to 200°C/180°C fan/Gas Mark 6. Layer up the lasagne in a baking dish, starting with half of the ragu, pasta and then white sauce. Repeat. 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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