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Cheesy Bean Lasagne

  • 60 min
  • 6 servings

DELICIOUSLY CHEESY. DELIGHTFULLY EASY.

This tasty and filling lasagne makes the perfect for mid-week meal.

Created by Róisín Gallagher.

Watch our video here.

 

Preparation time: 30 mins | Total time: 60 mins

Step by Step (tick the boxes as you go)
  • 1 Preheat the oven to 200°C / gas mark 6.
  • 2 To make the tomato sauce, heat the rapeseed oil in a large frying pan and fry the garlic cloves, red onion, pepper and chilli.
  • 3 Cook gently for 15 mins until soft; then add the chopped coriander stalks and season with black pepper.
  • 4 Add the tinned tomatoes and baby spinach; allow to simmer gently until the sauce thickens. If the sauce becomes too dry loosen it out with some water.
  • 5 To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
  • 6 Start to assemble the lasagne by spreading about a 3rd of the tomato sauce and a 3rd of the bean/cheese mix at the bottom of your ovenproof dish. Then layer on 6 tortilla quarters so that they cover the mixture and overlap slightly.
  • 7 Add another 3rd of the tomato sauce; a 3rd of the bean/cheese mix and another layer of 6 tortilla quarters.
  • 8 To finish, add the remaining tomato sauce and bean/cheese mix. Cover with the remaining grated cheese.
  • 9 Cook in the oven for 30 mins, and let it rest for 10 mins before serving.
  • 10 While, the lasagne is cooking, prepare your tomato salsa and guacamole by combining all of your ingredients.
  • 11 To serve, sprinkle over the crumbled feta cheese, sprinkle of pomegranate seeds and lots of fresh coriander.
Ingredients
For the tomato sauce:
  • 1 tbsp rapeseed oil
  • 1 red onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 red pepper, deseeded and chopped
  • 2 red chillies, finely chopped (including seeds)
  • 3 tbsps fresh coriander including stalks, finely chopped
  • 1 tbsp tomato purée
  • 2 (400g) tins chopped tomatoes
  • 1 tsp sugar
  • 100g baby spinach
  • 250ml water
  • Freshly ground pepper
For the filling:
  • 1 (400g) tin red kidney beans, drained
  • 1 (400g) tin butter beans, drained
  • 2 (250g) tins sweetcorn kernels, drained
  • 200g mature Irish cheddar cheese, grated
  • 3 large soft tortilla wraps, cut into quarters
For the tomato salsa:
  • Small punnet of cherry tomatoes, quartered
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • Juice of ½ lime
  • 2 tbsps fresh coriander
  • Salt and pepper
For the guacamole:
  • 2 ripe avocados, mashed
  • 2 cloves of garlic, crushed
  • 1 red onion, finely chopped
  • 2 tbsps fresh coriander
  • Juice ½ lime
  • Salt and pepper
To garnish:
  • 50g feta cheese, crumbled
  • Fresh coriander
  • Pomegranate seeds