1 Can 5 bean mix
1 Can chickpeas or any extra bean of your choice
1 Box lasagne sheets
1-2 Tins of tomatoes
2 Cloves garlic
½ block cheese
2-3 Tbsp Flour
½ block unsalted butter
3/4 pints of milk
Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes. Preheat your oven to 225°.
Melt your butter in a pan, once melted add 2-3 tablespoons of flour and whisk to form a paste.
Next warm the milk, do not let it boil!
Slowly add the milk to the flour butter paste whilst continually whisking- keep whisking throughout and don't stop as it will stick to the pan. Keep whisking until all of the milk has been absorbed and you have a sauce. At this point you could also add some grated cheese to make a cheesy sauce adding gradually until it is all melted. Set to one side for later.
Chop your onion up into diced pieces and slice the leek. Grate or crush the garlic.
Open your tins and wash/drain your beans. In a saucepan, heat some oil along with all of the beans. Heat for about 5 minutes before adding the onion, garlic and leeks. Cook for about 5 minutes then add the chopped tomatoes. Leave the sauce to simmer for about 10 minutes.
Finally add the mixed herbs and set aside.
You will now have your tomato sauce prepared in one pan and your white sauce in another.
Next get your baking tray and ladle the tomato sauce into the base of your dish. The pan should be covered in a thin layer of sauce.
Cover with lasagne sheets, followed by another layer of your tomato sauce then add a layer of white sauce.
Continue layering the beans, pasta, and white sauce in this order until the pan is full. We usually say 4 layers is good.
Finish off by adding a final layer of white sauce followed by a layer of grated cheese to the top of the lasagne.
Cover in tin foil and cook for 45 mins.
Remove the tin foil for the last 10 mins to allow the cheese to crisp up!