Easy Vegetarian Red Beans Lasagna

Easy Vegetarian Red Beans Lasagna

65 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
XVELVETX
Recipe by  XVELVETX

“This recipe is really easy, quick, delicious, and only requires a few ingredients.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
  3. Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
  4. Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
  5. Bake 20 minutes in the preheated oven, or until lightly browned.

Share It

Reviews (65)

Rate This Recipe
Pamplemousse
40

Pamplemousse

I was a little doubtful about this at first because it didn't have a lot of cheese inside, but it was great! The sauce on top really completed it! Next time I'll use 2 cans of beans (mashing one for texture) because I would have liked it to be a bit thicker.

Kate
30

Kate

Thanks for the inventive recipe! Due to diet constraints, I used either fat free or lowfat dairy (FF mozzarella instead of the delicious Gruyere,sorry!) added a cup of FF cottage cheese w/ a little egg white mixed in to up the protein and served it with a bit of marinara mushroom sauce on the side. Scrumptious and satisfying.Brought the calories down to 291 per hearty serving (1/8 of 8x8 pan) and only 8 grams of fat. I loved the bechamel with the beans and tomatoes. Who would have thought?AAA+

JENNYLYN1
21

JENNYLYN1

WOW-this was SO GOOD! We absolutely loved it! I have to admit, at first I thought "Beans in a lasagna?!" I love beans and lasagna so had to try it. I was amazed at how much I loved it. It's not heavy at all; such a nice change from many vegetarian lasagnas that are super cheesy and rich. This will be a definite favorite from now on. I made 2 and froze one for later; am so glad now that i did! The only slight complaint was that it was a bit runny and didn't hold together very well; although this improved significantly once it had sat for several minutes. It may have been because I used petite diced tomatoes as they tend to have more liquid. Didn't matter-we ate it right up! Thank you for this great recipe!

More Reviews

Similar Recipes

Easy Red Beans and Rice
(279)

Easy Red Beans and Rice

Easy Four Cheese Lasagna
(101)

Easy Four Cheese Lasagna

Convenient Vegetarian Lasagna
(70)

Convenient Vegetarian Lasagna

Spicy Vegetarian Lasagna
(56)

Spicy Vegetarian Lasagna

Vegetarian Lasagna
(24)

Vegetarian Lasagna

Easy Vegetarian Spinach Lasagna
(22)

Easy Vegetarian Spinach Lasagna

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 27 g
  • 41%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Roasted Vegetable Lasagna

>

next recipe:

Easy Lasagna Without Ricotta