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Bean Lasagne

400g can, Refried Beans

onions

cloves garlic

400g can, chopped tomatoes

400g can, red kidney beans, drained

Tabasco sauce or to taste

dried oregano

frozen chopped spinach

eggs

no-need-to-precook lasagne sheets

olive oil

mature Cheddar cheese

grated parmesan cheese

oven

Heat oil in a large saucepan. Add onions and garlic and cook for 5 minutes over low heat until softened. Stir in tomatoes, Refried Beans, red kidney beans. Tabasco and oregano. Bring to boil, lower heat and simmer, uncovered, for 10-15 minutes or until sauce has reduced and thickened. Set aside.

Cook spinach following package instructions. Drain excess liquid. Cool slightly, stir in eggs and set aside.

Lay a third of lasagne sheets over base of a large baking dish. Spread with one third of bean sauce, then add half the spinach mixture. Repeat layers, top with remaining Lasagne sheets and rest of bean sauce.

Sprinkle cheeses on top of sauce. Bake for 45 minutes or until golden brown and heated through. Allow to stand at room temperature for 10 minutes before cutting.