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“A lady at work told me about this recipe. Good for teaching kids to cook - and makes a tasty & filling meal.”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 8 sheet instant no-boil lasagna noodles (the no-pre cooking kind)
  • 354.88 ml grated cheese (like cheddar)
  • 825 g baked beans (any kind, we like SPC Rich Tomato)
  • 250 g bottled cheese pasta sauce (three cheeses or cabonara etc) (optional)

Directions

  1. For Vegetarian be sure your baked beans are Vegetarian.
  2. Spray a 10cm x 20 cm x 8 cm loaf tin with olive oil spray (or line with silicone paper).
  3. In a large mixing bowl mix together 1 cup grated cheese & baked beans. (reserve the remaining 1/2 cup for the topping).
  4. Spoon a layer of thin bean mix to cover the bottom of the tin - then drizzle with approx 2 tablespoons of the Cabonara sauce (we will need 1/2 a cup remaining for the topping).
  5. Add a layer of layer of Lasagna sheet (my tin takes 1 whole sheet & I break 1/4 of another to fill in the gaps).
  6. Repeat above to create the layers.
  7. On the final layer spoon the remaining Cabonara sauce & sprinkle with the cheese (in our house - it doesn't matter if it is the bean or pasta layer - you can choose).
  8. Bake 180 c for 1 hour.

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