Beansagne

1 tbsp Olive Oil                                              

1 Onion chopped       

2 Cloves garlic – crushed                              

225g Button Mushrooms – sliced

400g Tin Baked Beans                                  

2 tbsp Ketchup

3 tbsp Soy Sauce                                          

Pinch of Chilli Powder

Sheets of No precook Lasagne sheets         

20g Flour

1 ½ tbsp Butter                                              

300 ml Milk

175g Cheddar – grated

1. Warm the oil and sauté off the onion and garlic (without colour) Add Mushrooms and cook till soft – add beans, ketchup, soy sauce, chilli, and season.
2. Layer mixture with lasagne sheets in an ovenproof dish.
3. Mix together the flour, butter and milk and bring to the boil – stirring all the time. 
4. Add half the cheese and melt it into the sauce. Top the Lasagne and sprinkle with the remaining cheese.
5. Bake in a moderate oven for 35 – 40 minutes Gas 5 – 190C – 375F. 
6. Good nutritious stuff and serve with a crisp and crunchy salad, and crusty bread.