Chilli Lasagne for a chilly winter night

So I had spinach lasagne sheets, red and yellow peppers, mushrooms and baked beans... And also always cheese in my fridge. I said ok, lasagne it is!

Spar had a special on passata so my tomato sauce was sorted.

I braised my baked beans with onions, green chilli and masala- basically fry onions, chill and masala in oil until you can smell that lovely curry smell, then add the beans with the sauce from the can- swirl the can with water and add to the pot- salt to taste and cook until the gravy is thick and the beans are soft and have a bit of the chilli kick.

I roasted the peppers, some onions and mushrooms until they had a cool charred look to them. Very Italian. Then I undid all that by adding chillies to my passata .

I layered the sheets, passata sauce- veggie bake , baked beans and cheese- I got about 3 layers. I also added some white sauce in between for extra flavour. The top was just lasagne, white sauce, passata and cheese. It baked for 30 min on a low heat until the sauce was bubbly and the cheese was sufficiently melted .

Avocados truly go with everything! I chopped my large one up and added lime juice and salt.

The taste was amazing as the heat from the lasagne was cooled off by the avo and then I was ready for more lasagne! It is a nice way to get veggies in that is not a curry and is also appealing to most people as the cheese is comforting as is pasta, as always.