For the sauce:

INGREDIENTS (serves 4)

400g (8) dried lasagne sheets

2 tbsp olive oil; 2 small onions, finely chopped; 4 cloves garlic, peeled and chopped; 2 tbsp flour; 1 x 400g can chickpeas, drained; 1 x 400g can borlotti beans drained; 1 x 400g can chopped tomatoes in juice; 1 heaped tbsp tomato puree; 1 x 10g vegetable stock cube; a touch of water; 1 level tbsp dried oregano salt; ground pepper; 1 x 400g green beans drained (225g weight);

600ml milk; 35g flour; 40g soft butter; salt; pepper; 75g fresh grated Parmesan cheese (or any cheese)

METHOD:

simmer and cook for 15 minutes, take care it may catch slightly, stir occasionally.

5. Meanwhile, make the white sauce.

6. Heat the milk. While that is warming, mix the butter and flour together well, then whisk into the simmering milk, it will thicken almost immediately.

7. Add salt, pepper and half the cheese, then remove from the heat and keep warm.

8. Roughly chop the green beans and stir into the tomato sauce.

9. Heat the oven to 190°C/gas 5, then spoon a little bean sauce into baking dish, roughly 25cm x 25cm (slightly smaller if you have one)

10. Place four lasagne sheets to cover well.

11. Add a layer of white sauce, then add a layer of bean sauce

12. Add the last 4 sheets of pasta and finally top with the rest of the white sauce. (if you are freezing, do it at this point)

13. Sprinkle over the rest of the cheese and bake in the oven for 20-30 minutes.

14. Remove from the oven and cool slightly before eating with a green salad.