Spicy bean lasagne

When my running’s going well and I’m feeling fit and healthy, that’s when I usually reach for Anita Bean’s Food for Fitness book that has a load of delicious, healthy recipes (not all vegetarian but plenty that are) that are quick and easy to make. Tonight’s was no exception.


Spicy bean lasagne (serves 4)

1 onion, chopped
2 tsp olive oil
1 tsp each of cumin and ground coriander
2 tins (2 x 420g) borlotti beans (or other variety [I used black eye beans]), drained
1 tin (400g) chopped tomatoes
12 sheets lasagne (I actually only used 6)
350g (12 oz) cottage cheese (I used cheddar)
40g (1 1/2 oz) reduced fat mozzarella, grated

  1. For the spicy beans, heat the oil in a pan and saute the onions and spices for 5 minutes
  2. Add the beans and tomatoes, bring to the boil and cook for a few more minutes
  3. Spray a baking dish with oil spray or coat lightly with a little oil
  4. Place 3 sheets of lasagne in the bottom of the dish and cover with one quarter of the cottage cheese. Repeat the layers, finishing with the beans and cottage cheese
  5. Sprinkle with the mozzarella and bake at 180C/gas mark 4 for 30 minutes
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