| 1. |
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Open the tin of refried beans and pour into a bowl with the crushed tomatoes, lentils and Italian herbs. Mix well and set aside.
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| 2. |
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Make your cheese sauce:
In a microwave jug melt the butter until frothy, add the flour and salt and whisk.
Microwave for 20 seconds to cook out the flour.
Add a small amount of milk and whisk until you get a creamy even consistency. Whisk in the remaining milk and cheese.
Microwave for 30 seconds and whisk, repeat until nice and thick.
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| 3. |
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Preheat the oven to 180 degrees and use canola oil to very gently grease the bottom of a deep baking dish.
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| 4. |
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Using a large spoon, layer enough of the refried bean mix to just cover the bottom of the baking tray. Add the lasagne noodles to cover without overlapping. Layer the cheese sauce on top. Keep stacking the layers in that order until you run out of ingredients.
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| 5. |
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Top with the cup of grated cheese and bake for 40 minutes or until cooked through and golden on top. |
