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Easy Vegetarian Red Bean Lasagna

Jane Goes Vegetarian Recipe #1 presented by Awake Space

Jane E Maia Goes Vegetarian
Jane E Maia Goes Vegetarian

One of my most favourite foods is the lasagna! I have never been to Italy and i bet they would do something very authentic and special with the lasagna there. I am a dog lover but Garfield the cat is my friend because we both love lasagna! I was apprehensive to give up my minced meat lasagna when i started going vegetarian but here is a great recipe that would make you forward all about the meat version.


1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, minced

1 (15 oz) can red beans, drained

1 (14.5 oz) can diced tomatoes (fresh would be better ofcourse)

1/2 red bell pepper, chopped

1 teaspoon basil

1 teaspoon oregano

salt and pepper to taste

3 tabespoons butter

2 tablespoons all-purpose flour

1 1/2 cup cold milk

1/2 cup grated parmesan

4 no boil lasagna sheets

gruyere to your heart's content


Preheat oven to 350 degrees F (175 degrees C).

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.

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.

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.

Bake 20 minutes in the preheated oven, or until lightly browned.


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