Baked Bean Lasagne - serves 8, 34p per portion

I was very dubious about whether this would work, but after bulking out a beef lasagne with lots of beans a couple of weeks previous, I thought I'd take the plunge and try a real budget lasagne.

This is adapted from the slimming world recipe that has been flying round the internet, but I'm definitely not interested in skimping on calories so I added in the cheese sauce and cheddar whilst also tweaking the bean mixture a bit to my liking! This can be further bulked out with any veg you have lying around. Mushrooms, carrots or celery would work just as well as courgette and peppers.

This is just about as far from an authentic lasagne as you'll ever get, but it's definitely comforting. We had ours with shredded lettuce, carrot and spring onion on the side.

For the bean sauce
1/2 large onion - 5p
2 garlic cloves - 2p
1 bell pepper  - 20p
1 courgette - 20p ish
2 tins baked beans - 50p
1 tin plum tomatoes - 25p
1 beef stock cube (use veggie if you like, or a tsp Marmite) - 2p
1 tbsp mixed herbs - 2p
heaped tsp chilli flakes/chilli sauce (optional)

For the cheese sauce
150g cheddar cheese - 60p (reserve some for the top)
2 heaped tbsp flour - 3p
1 heaped tbsp butter/spread - 10p
750 ml milk (UHT works fine, though I used soya as it's what we have 'in stock') - 49p
1 tsp mustard (optional)
salt and pepper

1/2 pack value lasagne sheets - 18p


Chop your onion, garlic, pepper and courgette. Sauté them in either a dribble of oil or a little water until softened. Then add the remaining ingredients for the bean sauce and simmer until slightly reduced (5-10 mins). Season to taste.


Next, prepare a white sauce by melting the spread in a saucepan, adding the flour to make a paste, then slowly mixing in the milk. Add 2/3rds of the cheese to the sauce and bubble until thick.

Assemble your lasagne in this order:
1/3rd of the beans
layer of lasagne
1/3rd cheesy white sauce

Repeat twice and sprinkle the final layer with the remaining cheese.


Bake for 45 mins at gas mark 4 or until golden and bubbly.


Then serve with salad (or chips and garlic bread if you have a metabolism like my OH...jammy sod)


My photography is awful, but the fact I couldn't wait for it to stop emitting steam before eating it is testament to it's deliciousness ;)






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