Description
A healthier, plant-based twist on classic lasagna! This recipe swaps out meat for creamy butter beans, creating a high-protein, fiber-rich, and satisfying dish that’s perfect for vegetarians and anyone looking for a nutritious comfort meal.
Ingredients
Scale
For the Butter Bean Filling:
- 2 cups butter beans (canned, drained and rinsed, or cooked from dried)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach or kale (optional)
- ½ cup vegetable broth
For the Tomato Sauce:
- 2 cups crushed tomatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Béchamel Sauce:
- 2 tablespoons butter (or dairy-free alternative)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups milk (or dairy-free milk alternative)
- ½ cup mashed butter beans (for extra creaminess)
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
For Assembly:
- 9 lasagna sheets (regular, whole wheat, gluten-free, or zucchini slices)
- 1 cup ricotta cheese (or cashew cream for a vegan version)
- 1 ½ cups shredded mozzarella (or vegan mozzarella)
- ¼ cup grated Parmesan (or nutritional yeast for dairy-free)
Instructions
Step 1: Prepare the Butter Bean Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic until soft and fragrant (about 3 minutes).
- Add butter beans, oregano, basil, red pepper flakes, salt, and black pepper. Stir well.
- Pour in vegetable broth and simmer for 5 minutes, then mash half of the beans for a creamy texture.
- Stir in chopped spinach or kale, then remove from heat and set aside.
Step 2: Make the Tomato Sauce
- In a saucepan, heat olive oil and sauté onions and garlic until translucent.
- Add crushed tomatoes, oregano, basil, salt, and black pepper.
- Simmer on low heat for 10 minutes, stirring occasionally.
Step 3: Prepare the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually add warm milk while whisking to prevent lumps.
- Stir in mashed butter beans, salt, and nutmeg. Cook until thickened, then remove from heat.
Step 4: Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a layer of tomato sauce on the bottom of a baking dish.
- Add a layer of lasagna sheets, followed by butter bean filling and a drizzle of béchamel sauce.
- Sprinkle some ricotta and mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
Step 5: Bake the Lasagna
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, until golden brown and bubbling.
- Let it rest for 10 minutes before slicing.
Notes
- Vegan Option: Use cashew cream instead of ricotta, dairy-free milk in the béchamel, and vegan mozzarella.
- Gluten-Free Option: Use gluten-free pasta or sliced zucchini instead of lasagna sheets.
- Make-Ahead Tip: Assemble the lasagna and refrigerate overnight before baking.
- Storage: Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g