I don’t get to make this dish very often as my husband doesn’t like baked beans, but it’s great and super tasty! It’s also a good recipe when you’re on a budget or cooking on a bootstrap as the beans cost far less than meat. It’s also a great dish to cook with your kids.
1 tin of Baked Beans
1 tin of chopped tomatoes
Garlic – chopped, or use dried garlic or garlic powder
One onion chopped – or a cup from the freezer
For the sauce: 1/2 pint milk, Nob of butter,
2 tablespoons of flour , and 200g of cheese
Box of dried lasagna sheets – you’ll need a 1/3 to 1/2 a box
What to do:
Gently fry the onions until they are a light gold colour – add in the garlic and stir through for a minute.
Add in the tinned tomatoes and warm through for about 5-10 minutes, then add in the tin of beans.
Make the white sauce by melting the butter in a pan (add in a splash of oil to stop in burning), add the flour and stir until it becomes a paste. Slowly stir in the milk, adding handfuls of cheese as you go. (go to my mac n cheese recipe for full instructions on making a no fail sauce)
In a lasagna dish, layer the beans, pasta sheets and sauce until the dish is full.
Pop any leftover grated cheese on top.
Bake in the oven for 40 minutes – around 180 in my fan oven.
To supercharge this, add cherry tomatoes on top and lots of grated oregano just before baking. If you’re a meat lover, add leftover cooked sausages or bacon to the bean mix before.