1. Fry onions over a gentle heat until soft and translucent for 8-10mins. Add the minced garlic for the last few minutes of cooking.
2. Meanwhile, if using fresh tomatoes remove skins, by scoring a small cross in the skin and placing in boiled water, then peel away skins.
3. Add tomato puree, oregano, chilli flakes, honey and dill, along with the tomatoes to the onion and garlic. Continue to heat for a couple of minutes until simmering.
4. Add the beans and mix well then transfer to an oven proof lasagne dish and bake uncovered in a pre-heated (160oc fan ) for 45 minutes.