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Baked Bean Lasagne



  • 1.

    Remove crusts from the bread and roll with rolling pin to half it’s thickness.

  • 2.

    Beat the two eggs together, finely chop the basil and mix into eggs.

  • 3.

    Take a baking tray and line the bottom with 3 slices of bread, pour over a layer of baked beans, two tbsp of egg mix and a sprinkle of cheese then repeat the layers until the tray is full.

  • 4.

    Bake in oven at 220C for 20 minutes or until the top is golden brown.


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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Baked Bean Lasagne.


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