Ingredients:

2 tins of baked beans

1 tin of chopped tomatoes

1 carton of passata

1 tablespoon of mixed herbs

1 tablespoon of garlic powder

lasagna sheets

frozen sweetcorn

chopped mushrooms

bean mixture

some cheese

Directions:

1. Mix all. Then start layering lasagna in the Slow cooker.

2. Bean mixture, lasagna sheets, and also add some frozen sweetcorn and chopped mushrooms.

3. Last layer is bean mixture, and grate on some cheese about 30 minutes from the end.

4. Cook on high for 2-3 hours, or low for approx. 4 hours.

Bon Appetit!