"This recipe is really easy, quick, delicious, and only requires a few ingredients." — XVELVETX
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1 (15 ounce) can
red beans, drained
1 (14.5 ounce) can
diced tomatoes, drained
red bell pepper, chopped
salt and pepper to taste
1 1/2 cups
grated Parmesan cheese
no-boil lasagna noodles
shredded Gruyere cheese
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.
I liked this, but didn't *love* it, although someone who I served this to liked it enough to ask for the recipe. Not the recipe's fault, but the lessons I learned from this: Use as deep a dish as you can and don't fill it to the top; try not to assemble this ahead of time. I had to let this sit on the counter for a bit after assembling the whole thing: hot bean mixture, white sauce, cheese and all, and there were consequences. I had puddles of yellow all over the top of my lasagna by the time I put it in the oven, mostly butter from the bechamel sauce, I think. I had to pat the top dry after it cooked for a while - even with a pan under the dish, there was butter overflow and things got smoky. The gruyere cheese is expensive, and given this expense, I expected more of a taste payoff. If I make this again, I might try for a less pricey cheese with a similar texture & a bit of a stronger taste.
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+
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!
I made this for my vegetarian Mom's birthday dinner---and she really enjoyed it. It was an interesting twist on lasagna--the Gruyere cheese is the key to it's flavor! I doubled almost all the ingredients so I could make it in a 9x13 pan.
this is a delicious recipe! i served it to a table of vegetarians, and everyone really enjoyed it. i used jarlsburg cheese though, rather than gruyere, because it was much less expensive. next time i will add an extra can of red beans, but its great as is!
This dish was a pleasant surprise. I was a little skeptical about this recipe because I don't like pasta dishes that are too heavy and rich. but I eventually tried it because, like another review said, I've been looking for good vegetarian recipes with beans.
And this one turned out to not be nearly as heavy as I expected. I used fresh basil and some extra bell pepper, and combined with the Gruyere the flavors really popped. When I make this again (and it'll definitely be soon!) I do plan on doubling the beans and tomatoes because I like my lasagna a little thicker. But otherwise this was absolutely delicious :D
made this into a mexican treat. Added spinach to this and mexican spices instead of basil and oregano. Topped with colby/jack cheese. Will be a staple in our house from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetarian Red Beans Lasagna
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 243
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