Try this lasagne with a difference. Spanish-style beans adds a punch of flavour.
Ingredients
- 2 tablespoons olive oil
- 1 red onion, halved, thinly sliced
- 1 garlic clove, crushed
- 250g button mushrooms, sliced
- 1 large (150g) zucchini, diced
- 1 red capsicum, diced
- 420g can Heinz® Beanz Creationz™ Spanish style Beanz flavoured with Chorizo
- 1/4 cup fresh flat-leaf parsley, chopped
- 200g (2 cups) grated pizza cheese
- 375g fresh lasagne sheets
- Rocket salad, to serve
White sauce
- 30g butter
- 2 tablespoons plain flour
- 500ml (2 cups) milk
Method
- Step 1Heat oil in a 26cm ovenproof frying pan on medium. Cook onion for 5 minutes, until softened. Add garlic and cook for 30 seconds, until fragrant. Increase heat to high. Add mushrooms, zucchini, capsicum and Beanz Creationz™. Cook stirring, for 10 minutes, until tender. Stir through parsley and transfer mushroom mixture to a bowl. Set frying pan aside to use for lasagne.
- Step 2To make white sauce, melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 8-10 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in ½ cup of the grated cheese and season well.
- Step 3Fill a heatproof bowl with boiling water. Using a slotted turner or spatula, dip lasagne sheets into water one at a time, for 20 seconds, to soften slightly. Drain on a clean tea towel.
- Step 4Preheat grill on medium. Spread 1/4 cup of white sauce over the base of the frying pan. Top with a layer of lasagne sheets. Spoon over half of the mushroom mixture and add another layer of lasagne sheets. Spoon over remaining mushroom mixture and finish with a layer of lasagne sheets.
- Step 5Pour over remaining sauce and top with remaining cheese. Grill for 10 minutes, until bubbling and golden. Sit for 5 minutes before serving with rocket salad.
- Author: Mandy Sinclair
- Image credit: Andrew Young
- Publication: Taste.com.au
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