PINTO BEAN & COURGETTE LASAGNE

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PINTO BEAN & COURGETTE LASAGNE

This dish was inspired by my lovely sister.  I had made the cheezy sauce and dropped some round for her to try.  Perfect timing as she had made a courgette lasagne that day for dinner and added the sauce to the top.  Ohhh courgette lasagne, I had to try that!  Together we had made a winning meal!  I’ve used Pinto beans to give a boost of protein and make it a satisfying meal.  You can use any beans you like but pinto beans are so mellow and soft and the best choice for me in this dish.  The cheezy sauce ingredients make double the amount you will need for this recipe but it is great as a dip with raw carrot and celery, on crackers, in toasties or stir into pasta or cauliflower and roast tomatoes for a cauliflower cheeze.

INGREDIENTS

For the filling…

2 white onions
1 red onion
3 tbsp rapeseed oil
pinch of salt
1/2 tsp dried oregano
1 tbsp dried parsley
heaped tbsp of marmite
175g soya mince frozen
tin of chopped tomatoes
2 stalks of celery
tin of pinto beans
5 chestnut mushrooms

For the filling…

2 courgettes

For the sauce…

50 g nutritional yeast
350g potatoes
150g carrots
50 ml olive oil
110ml water
2 tsp himalayan pink salt
3 tbsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
½ tsp cayenne pepper

breadcrumbs

  1. chop the onion and fry in the rapeseed oil for 3-4 minutes with the salt
  2. add the marmite and stir until it melts
  3. add the mince and herbs
  4. add the tomatoes, celery and drained pinto beans
  5. cook for 25 minutes, covered on a low heat
  6. chop the mushrooms into small pieces and add to the sauce and cook for a further 5 minutes uncovered
  7. turn off the heat and leave to cool slightly
  8. chop the potatoes and carrot into small pieces and boil for 20 minutes until soft
  9. add the rest of the sauce ingredients to a blender, drain the potatoes and add to the blender
  10. whizz until very smooth
  11. use a wide potato peel or slicer to cut the courgette into thin strips
  12. take your lasagne dish and start with a layer of courgette, followed by a layer of the filling and repeat twice
  13. top with a final layer of courgette and a layer of the cheeze sauce and finally add a scatter of breadcrumbs
  14. cook at 180 for 25 minutes until the sauce is crispy
By |2017-04-25T19:47:28+00:00April 25th, 2017|Dinner, Lunches, Recipies, Savoury|1 Comment

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