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–+ servings

Chilli Bean Lasagne

  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 493
  • Carbs 71G
4 Servings

Ingredients

  • 1 onion peeled and diced
  • 2 mixed peppers deseeded and diced
  • 1 large carrot peeled and grated
  • 1 courgette grated
  • 4 cloves of garlic peeled and crushed
  • 400 g tin of chopped tomatoes
  • 400 g tin mixed beans drained and rinsed
  • 2-3 tsp chipotle paste (depending on your preferred spice levels)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika (sweet or hot, to suit your preference)
  • 2 tbsp Henderson's relish
  • 2 tbsp tomato puree
  • 200 g lasagne sheets (about 9)
  • 1 vegetable stock cube made up with 350ml boiling water
  • 140 g reduced-fat cheese spread
  • 75 g reduced-fat mozzarella grated
  • ½ tsp onion granules
  • 200 ml skimmed milk
  • a few jalapeños (slices from a jar, optional)
  • a pinch of smoked paprika
  • 1 tbsp cornflour mixed to a slurry with a tbsp milk
  • salt and freshly ground black pepper
  • low-calorie cooking spray

Instructions

  1. Spray a large pan with low-calorie cooking spray, and place over a medium to high heat. Add the onions, peppers, carrots, courgette and garlic and fry for 8-10 minutes, until the vegetables have softened.

  2. Add the paprika, cumin, oregano, chipotle paste and tomato puree and cook for a minute or 2 until fragrant.

  3. Stir in the tomatoes, stock and Henderson's relish, turn up the heat and bring to a boil.

  4. Cover and turn the heat to medium to low. Allow to simmer for 10 minutes, while you make the cheese sauce.

  5. Preheat the oven to 175°C.

  6. Place the milk and onion granules in a small saucepan and heat until just about to boil. Whisk in the cornflour slurry and stir until thickened.

  7. Add the cheese spread and stir until melted and well combined, remove from the heat and cover until you need to layer up the lasagne.

  8. When the veggie sauce is cooked, stir in the beans and allow to warm through. Taste and season with some salt and pepper, if required.

  9. Now layer the lasagne in a 32cm ovenproof dish.

  10. Spread a third of the chilli mix into the bottom of the dish, top with lasagne sheets, another layer of chilli, and build up 3 layers, ending with lasagne sheets on the top.

  11. Pour the cheese sauce over the top and sprinkle over the grated mozzarella.

  12. Scatter over the sliced jalapeños (these can be quite hot, so if you aren't a fan of anything too spicy, leave these off!).

  13. Sprinkle a pinch of smoked paprika over the top. Place on a baking sheet and place in the oven for 35 minutes, until the cheese is melty and golden and the pasta feels soft when a knife is inserted through.

  14. Allow to stand for 10 minutes before serving.

Enjoy!

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