Packed with nutritious beans and veggies, this hearty one-pot dish is the perfect dinner for cold winter nights.
Canned pulses like haricot beans contain protein, lots of dietary fibre and are low in fat, as well as providing a significant source of vitamins and minerals such as iron, zinc, folate, and magnesium.
Recipe and image courtesy of Love Your Gut, loveyourgut.com.
Heat the butter in a shallow 26cm cast-iron casserole dish and fry the leek and thyme for 8 minutes, until soft. Add the garlic and fry for 2 minutes, then add the mince and fry for 5 minutes or until it starts to colour.
Pour in the stock and simmer, then add the spinach in batches, allowing it to wilt down
into the sauce each time. Season. Mix the cornflour with 1 tbsp cold water, then stir
into the sauce.
Reserve 3-4 lasagne sheets for the top, trimming to size with scissors. Tear the rest in half, then put each into the same pan, moving them around with a spoon, to make sure they don’t stick together. Lay the reserved sheets on top, pushing down briefly to flood the top with stock, then simmer gently for 5 minutes.
Preheat the grill. Tip the beans into a blender and blitz until smooth with 100ml of bean liquor, nutmeg and Parmesan. Season to taste.
When the lasagne sheets are cooked al dente, spread the bean bechamel evenly over the top. Tear over the mozzarella and add more grated Parmesan. Cook under the grill for 5 minutes, or until the topping is golden brown and bubbling.
For the salad, cut the top and bottom off the oranges, then slice away the peel. Cut out the orange segments into a salad bowl, then squeeze over any remaining juice that’s left behind. Add the garlic and sherry vinegar to the bowl with a pinch of salt and whisk with a fork to combine, then incorporate the olive oil. Toss with the chicory leaves and hazelnuts and serve with the lasagne.
