250g lasagne sheets
10 spinach leaves, shredded
1 tub sour cream (300g)
1 cup grated tasty cheese
1 Tbsp oil
1 large onion chopped
1 clove garlic
2 x 400g can tomatoes
1 x 400g butter beans, drained and rinsed
1 x 400g kidney beans, drained and rinsed
1 Tbsp sweet chilli sauce (or extra to taste)
Microwave spinach until just tender. Add sour cream and cheese, mix well. Set aside.
Heat oil in frypan, add onion and garlic. Stir in undrained crushed tomatoes, pureed butter beans and kidney beans and sweet chilli sauce. Bring to boil, simmer uncovered for 15 minutes.
# Layer in lasagne dish beginning with spinach sauce,tomato sauce and top with lasagne sheets.
# Repeat layering sprinkle with parmesan cheese.
# Bake covered in moderate oven for 30 minutes. Uncover for a further 15 minutes.
# Serve with a side salad and garlic bread.