Baked Bean Lasagna Recipes

EASY VEGETARIAN RED BEANS LASAGNA

Steps:

• 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.

BAKED BEAN LASAGNA

Steps:

• For Vegetarian be sure your baked beans are Vegetarian.
• Spray a 10cm x 20 cm x 8 cm loaf tin with olive oil spray (or line with silicone paper).
• In a large mixing bowl mix together 1 cup grated cheese & baked beans. (reserve the remaining 1/2 cup for the topping).
• Spoon a layer of thin bean mix to cover the bottom of the tin - then drizzle with approx 2 tablespoons of the Cabonara sauce (we will need 1/2 a cup remaining for the topping).
• Add a layer of layer of Lasagna sheet (my tin takes 1 whole sheet & I break 1/4 of another to fill in the gaps).
• Repeat above to create the layers.
• On the final layer spoon the remaining Cabonara sauce & sprinkle with the cheese (in our house - it doesn't matter if it is the bean or pasta layer - you can choose).
• Bake 180 c for 1 hour.

BLACK BEAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
• Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
• Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.

BAKED LASAGNA

Steps:

• Brown meat slowly.
• Add next 6 ingredients to meat (garlic through tomato paste).
• Add one tomato paste can of water.
• Simmer uncovered until thick or about 45 minutes.
• Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
• Cover and refrigerate until ready to use.
• Also meanwhile, cook lasagna noodles in boiling water until tender.
• Drain and rinse with cold water.
• Spray a 13X9X2 baking pan with vegetable oil spray.
• Place 1/2 of the noodles in the bottom of the pan.
• Spread 1/2 of the cottage cheese mixture over the noodles.
• Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
• Layer again with noodes, cottage cheese, meat and mozzarella cheese.
• Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

BAKED NACHO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
• Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
• Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
• Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

CHEESY BLACK BEAN LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley., Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice., Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

BLACK BEAN LASAGNA

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through., In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13x9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top., Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.