Baked Bean Lasagne

Serves 4

Fry Light
1 chopped onion
2 garlic cloves, crushed
8oz mushrooms, sliced
1 400g tin baked beans
2 tbsp tomato sauce 
3 tbsp soy sauce
Pinch chilli powder
Freshly ground black pepper
6-8 sheets of lasagne
1/2 a large pot of natural yoghurt/fromage frais
2 large eggs, beaten
1 tsp Dijon mustard

To make the white sauce:

Mix all the ingredients together and whisk well (I use a stick blender)

To make the lasagne:

1. Fry onion and garlic in a large frying pan using Fry Light for about 4 mins until soft.

2. Add mushrooms and cook for a further 2 mins. Stir in the beans, tomato sauce, soy sauce, chilli powder and pepper.

3. Layer the bean mixture and lasagne sheets in a shallow oven[roof dish finishing with a layer of lasagne.

4. Pour over the white sauce and sprinkle with grated cheese (optional). Bake in the oven for half an hour at 200c.

5. Serve hot with syn free chips or jacket potatoes and a large green salad.