I don't know about you, but we're still using up our Christmas & New Year stores. I do try and only buy what I need for whatever meals I am making that week (bar the emergency chips & fish fingers that reside in the freezer) to save money & not waste too much... However as with most people, we have plenty of leftovers & bits and bobs in the cupboards and fridge/freezer now the festivities are done and ideally I want to use it all up before I do a big shop and add more on top.
So, tonight's dinner was the lovely, very cheap and very yummy Baked Bean Lasagne made entirely of things that I had sitting in the cupboard/fridge.
2 x 400g tins baked beans
1 x 400g tin chopped tomatoes
4 rashers of bacon, chopped
Half a large onion, chopped
2 cloves of garlic, crushed
Salt & pepper
8 dried lasagne sheets
To start, preheat your oven to approx 190c (fan) and then in a saucepan, add the tins of baked beans and chopped tomatoes, and add generous splashes of both the worcester and soy sauces. Sprinkle in some salt and pepper, and your mixed herbs. It's up to you how much you add, according to your preferences. I tend to just chuck a load in, we like our herbs and sauces in this house. Then let it warm through and simmer while you prepare the rest.
In a separate pan, bring to the boil a pan of water and then add your lasagne sheets for precooking. You don't have to do this, but I prefer to because it ensures that there are no rogue tough bits of pasta hiding anywhere. It'll take about 10 minutes to precook, check your packet instructions if you need.
In a frying pan (sorry, I hope you have a dishwasher too) add the cut up onion, bacon and garlic and fry until browned, then add to the baked beans and stir well.
In your oven dish, layer the ingredients as you would a regular lasagne. Add spoonfuls of your baked bean mixture until you have a good bottom layer, then place four precooked lasagne sheets over the top to completely cover it, before adding another layer of your baked bean mixture. Then add your topping, which is four more lasagne sheets over the top, before sprinkling with a generous helping of cheddar cheese and breadcrumbs which makes for a lovely crunchy topping.
Place the lasagne in the oven for approx 25 minutes or until your cheese is a nice golden brown. Then cut up and serve! Lovely with a nice salad and some garlic bread if you happen to have those hanging about waiting to be eaten too, and you can also add whatever other ingredients you fancy or have to hand, such as mushrooms or maybe some sausages. Enjoy!
I have included this recipe in the #CreditCrunchMunch linky by Fuss Free Flavours & Fab Food 4 All, hosted this month at fussfreeflavours.com.
#R2BC - Week 21, Year 3
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