When I first heard about baked bean lasagne, I wasn’t sold on the idea. I heard about this from numerous places, before finding this recipe over at Minimins in Pete’s recipes. I wasn’t entirely convinced when I first made it, but now I’m glad I did. It would be good as a dish on its own, with a side of salad, or as part of a main meal as a change from baked beans on their own.
I would add mushrooms or onions to the baked beans (and maybe even some garlic) to add some speed foods to the dish, which I do with baked beans anyway. As always, double check syn values and carefully measure your cheese. It can be the difference between loss, gain and maintain.
- Pack of lasagne sheets
- 900g passata
- Slices of smoked wafer thin ham
- One tin baked beans
- Mixed herbs
- 80g low-fat cheddar (2xHEA)
- Soften the lasagne sheets with boiling water, and spray a baking dish with fry light.
- Pour a thin layer of passata in the base of the dish and then cover with a single layer of lasagne.
- Next, add a layer of baked beans, followed by a layer of lasagne, a layer of passata, a layer of ham, a layer of passata, layer of lasagne, layer of baked beans, a layer of lasagne and then the final layer of passata, soaking all of the lasagne.
- Sprinkle with mixed herbs, then grate the low-fat cheddar over it all and cover with tin foil.
- Place in an oven, preheated at gas mark 4/180 C for 30mins then remove the foil for a final ten mins.
Have you heard of a meal that didn’t sound nice that you ended up loving? How would you add speed foods to this meal? Let me know in the comments!