Aduki Bean Lasagne

Ingredients

Aduki Bean Lasagne

  • 12 uncooked lasagna sheets (brown rice)
  • 2 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 15 cherry toms chopped
  • 2 cans chopped tomatoes
  • 1 can cannellini beans
  • 2 cans of aduki beans
  • 3/4 teaspoon fennel seed
  • 1/2 teaspoon coconut sugar
  • 3 bay leaves
  • 2 carrots
  • 3 handfuls of spinach at the end
  • 2 tbsp veg worcester sauce
  • 2 cups of malbec
  • 3 tsp of bouillon
  • For the roux
  • 1 tbsp of butter
  • 1tbsp of wholemeal flour
  • 500-750ml milk
  • 1/4 cup shredded Parmesan cheese for topping

Method

  • For this I softened the onions and garlic in some olive oil for about 8 mins.
    Chop the carrots into small bits and add to the pan along with the fennel seeds and cook for 5 more mins.
    Then add the beans, all of them - with the red wine, and then the tomatoes


    To make the white sauce

    Dissolve the butter in a pan and add the flour.
    Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
    Cook for a minimum of 2 minutes to cook out the taste of the flour.
    Pour in approximately one-fifth of the quantity of milk and allow to boil without stirring.
    Stir until the mixture blends smoothly, and there are no lumps left!! Add the remaining quantity of fluid until it is the a good consistency which is like a double cream consistency