Baked Bean, Pumpkin & Kale Lasagna

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Baked Bean, Pumpkin & Kale Lasagna
Baked Bean, Pumpkin & Kale Lasagna
SERVES x6
INGREDIENTS
METHOD
INGREDIENTS

500g pumpkin, peeled and sliced

2 x 300g tin Heinz Beanz® Peri-Peri Flavour

2 tbsp extra virgin olive oil

2 cloves garlic, crushed

1½ cups tomato passata or crushed tomatoes

Salt and pepper, to taste

250g fresh lasagne sheets

250g frozen kale, defrosted

2 tbsp chopped rosemary or sage leaves

2 cups bechamel sauce

½ cup grated parmesan
METHOD
1.
Preheat oven to 180°C / 160°C fan-forced. Roast pumpkin for 25-30 minutes, or until fork tender and golden brown.
2.
For the tomato sauce: combine the oil and garlic in a pan and cook 2 minutes, until the garlic is fragrant. Add the tomatoes and 1 cup of water. Bring to the boil then stir in the Heinz Beanz Peri-Peri Flavour. Remove from the heat and season to taste.
3.
To assemble: Add a splash of water to the base of a deep 20cm x 30cm baking dish. Add a layer of lasagna sheets, top with the kale, half the tomato bean mixture and herbs, then sprinkle with parmesan. Top with another layer of lasagna sheets, the pumpkin, remaining bean mixture and herbs. Finish with a final layer of lasagna sheets, the bechamel sauce and remaining grated parmesan. Bake uncovered for 25-30 minutes.
4.
Allow to cool slightly, before serving with a side salad.
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