Bean and Eggplant Lasagne

11 Ingredients

Number of servings

840grams F. Whitlock & Sons Killer Beans in Fred’s Ballistic Tomato & Basil Sauce
1 medium eggplant
1 small onion, chopped
1 clove garlic, crushed
1/2 cup vegetable stock
1teaspoons dried rubbed oregano
1tablespoons balsamic vinegar
4-6 sheets dried lasagne
250grams lite cream cheese
1/2 cup grated parmesan cheese
parsely, chopped (to garnish)

Method

Step 1 of 6

Preheat oven to 200°C (fan assisted). Slice the eggplant into 1cm thick rounds. Brush the slices with olive oil and place on a baking tray lined with baking paper. Bake for 15 minutes, until the eggplant is cooked. Remove from the oven. While the eggplant is cooking prepare the bean filling.

Step 2 of 6

Heat a dash of oil in a pan. Add the onion and cook over a medium low heat until softened.

Step 3 of 6

Add the garlic and cook a further minute. Add F. Whitlock & Sons Killer Beans in Fred’s Ballistic Tomato & Basil Sauce, stock (or water), oregano and balsamic vinegar. Stir to mix and allow to heat through. Remove from the heat.

Step 4 of 6

To assemble, grease a small lasagne style dish (approx. 6-8 cup capacity). Place a layer of eggplant in the base of the dish. Spoon over half the bean mixture and top with lasagne sheets. Repeat the layers finishing with a layer of pasta.

Step 5 of 6

Mix together the cream cheese and Parmesan and spoon over the top of the lasagne. Bake for 25-30 minutes, until pasta is cooked, filling hot and topping golden.

Step 6 of 6

Allow to stand for 10 minutes before serving, garnished with freshly chopped parsley if wished.