Mushroom and Bean Lasagne

What you need

  • Dried lasagne sheets 120g.
  • Oil 1 tablespoon.
  • Onion 1 medium, finely chopped.
  • Crushed garlic 1 teaspoon.
  • Mushrooms 200g, sliced.
  • Chopped tomatoes 1 x 420g can.
  • Dried basil 1 teaspoon.
  • Salt ½ teaspoon.
  • Sugar 1 teaspoon.
  • Red kidney beans 1 x 400g can.
  • Cottage cheese 250g.
  • Edam cheese 100g, grated.
  • Grated parmesan cheese ¼ cup.

Preparation time: 20 minutes
Cooking time: 40 minutes


  • Preheat oven to 180°C.
  • Heat oil in non-stick fry pan; cook onion, garlic and mushrooms over gentle heat until soft but not browned. Stir in the canned tomatoes, basil, salt, sugar, parsley and red kidney beans; heat through.
  • Place a layer of the noodles on the bottom of a shallow baking dish, put ⅓ tomato sauce over the noodles, spread ½ the cottage cheese over the sauce, then ½ of the tasty cheese.
  • Repeat this, then top with another layer of noodles, remaining sauce and the parmesan cheese. Bake for 40 minutes.

Serves 4


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