Baked Bean Lasagna

• 8 sheets instant no-boil lasagna noodles (the no-pre cooking kind)
• 1 1/2 cups grated cheese (like cheddar)
• 825 g baked beans (any kind, we like SPC Rich Tomato)
• 250 g bottled cheese pasta sauce (three cheeses or cabonara etc) (optional)

1. For Vegetarian be sure your baked beans are Vegetarian.
2. Spray a 10cm x 20 cm x 8 cm loaf tin with olive oil spray (or line with silicone paper).
3. In a large mixing bowl mix together 1 cup grated cheese & baked beans. (reserve the remaining 1/2 cup for the topping).
4. Spoon a layer of thin bean mix to cover the bottom of the tin - then drizzle with approx 2 tablespoons of the Cabonara sauce (we will need 1/2 a cup remaining for the topping).
5. Add a layer of layer of Lasagna sheet (my tin takes 1 whole sheet & I break 1/4 of another to fill in the gaps).
6. Repeat above to create the layers.
7. On the final layer spoon the remaining Cabonara sauce & sprinkle with the cheese (in our house - it doesn't matter if it is the bean or pasta layer - you can choose).
8. Bake 180 c for 1 hour.

lasagna noodles, grated cheese, beans, bottled cheese pasta sauce

Taken from www.food.com/recipe/baked-bean-lasagna-221377 (may not work)