About this recipe:This recipe is really easy, quick, delicious and only requires a few ingredients.
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (400g) tin kidney beans, drained
1 (400g) tin chopped tomatoes, drained
1/2 red pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons plain flour
350ml cold milk
50g grated Parmesan cheese
4 refrigerated lasagne sheets
100g grated Gruyere cheese
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / Gas 4.
Heat the olive oil in a frying pan over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in beans, tomatoes and red pepper. Season with basil, oregano, salt and pepper. Continue cooking 10 minutes, stirring occasionally.
Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
Spread 1/2 the bean mixture in a 23cm baking dish, and top with 2 lasagne sheets. Layer with remaining bean mixture and remaining sheets. Cover with the sauce, and top with Gruyere cheese.
Bake 20 minutes in the preheated oven, or until lightly browned.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.