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Dice up your red onion and fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes
Dice up your sun-dried tomato into small chunks and add them into the mix along with your tomato purée
Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper, salt and pepper
Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets
Make sure they're covered - adding more stock if needed. Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork
Stir through spinach, crème fraîche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes
Serve up with garlic bread straight from the oven and enjoy