- 2 x 400 g cans cannellini beans
- 1 x 250 g pack Woolworths egg lasagne
- 3 cloves garlic, sliced
- 50 g butter
- 1 x 180 ml jar Woolworths truffle stir-through pasta sauce
- milk, a dash
- baby spinach, for serving
Drain and rinse 2 x 400 g cans cannellini beans. Cook 1 x 250 g pack Woolworths egg lasagne in salted boiling water until al dente, then drain. In a large pan, brown 3 cloves sliced garlic in 50 g butter, then add the beans. Shake to coat in the butter, season and remove from the pan. Add 1 x 180 ml jar Woolworths truffle stir-through pasta sauce to the same pan and heat through. Add a dash of milk to loosen the sauce if necessary. Spoon over the warm pasta sheets and beans. Serve immediately with a generous handful of baby spinach.