Easy Vegetarian Red Beans Lasagna Recipes

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EASY VEGETARIAN RED BEANS LASAGNA



Easy Vegetarian Red Beans Lasagna image

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

Provided by XVELVETX

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
½ red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups cold milk
½ cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g

EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 to 2 large shallots, thinly sliced (about 3/4 cup)
10 ounces fresh mushrooms, such as shiitakes or buttons, chopped (about 3 cups)
1 pound frozen kale or spinach, thawed
Kosher salt and freshly ground black pepper
One 9-ounce box no-boil lasagna noodles, broken into 2-to-3-inch pieces
2 cups heavy cream
4 cups part-skim ricotta cheese
1/2 cup grated Parmesan
1/2 teaspoon ground nutmeg
1 cup shredded mozzarella
1/8 teaspoon red pepper flakes

Steps:

  • 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
  • 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
  • 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

EASY VEGETARIAN RED BEANS LASAGNA



Easy Vegetarian Red Beans Lasagna image

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

Provided by XVELVETX

Categories     Vegetarian Lasagna

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
½ red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups cold milk
½ cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g

EASY VEGETARIAN RED BEANS LASAGNA



Easy Vegetarian Red Beans Lasagna image

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

Provided by XVELVETX

Categories     Vegetarian Lasagna

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
½ red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups cold milk
½ cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g

EASY VEGETARIAN RED BEANS LASAGNA



Easy Vegetarian Red Beans Lasagna image

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

Provided by XVELVETX

Categories     Vegetarian Lasagna

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
½ red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups cold milk
½ cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g

VEGETARIAN SKILLET LASAGNA



Vegetarian Skillet Lasagna image

This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
6 no-cook lasagna noodles, broken
1/2 cup shredded mozzarella cheese
OPTIONAL: grated Parmesan cheese and chopped fresh basil leaves

Steps:

  • Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.

Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.

VEGETARIAN CANNELLINI BEAN LASAGNA



Vegetarian Cannellini Bean Lasagna image

No need to give up your favorite comfort foods such as lasagna when trying to lose weight. You can reduce fat and calories by replacing meat with a variety of low-cal beans and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles (9 ounces)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 cans (15 ounces each) chunky Italian-style tomato sauce
1 can (19 ounces) cannellini beans, rinsed and drained
3/4 teaspoon fennel seed
1/2 teaspoon sugar
1 container (15 ounces) fat-free ricotta cheese
1/4 cup shredded Parmesan cheese
3 cups frozen cut leaf spinach, thawed and squeezed to drain
1 1/2 cups finely shredded mozzarella cheese (6 ounces)

Steps:

  • Heat oven to 350° F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain lasagna noodles as directed on package.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion, bell pepper and garlic in skillet about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato sauce, beans, fennel seed and sugar; reduce heat to medium. Cook 5 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
  • Mix ricotta cheese, 2 tablespoons of the Parmesan cheese and the spinach. Spread about 1 cup tomato sauce mixture in baking dish. Top with 3 noodles. Spread with half of the ricotta mixture. Top with about 1 1/2 cups tomato sauce mixture, 1/2 cup of the mozzarella cheese, 3 noodles, remaining ricotta mixture, remaining tomato sauce mixture and remaining 3 noodles. Sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese.
  • Cover and bake 35 minutes. Bake uncovered 10 minutes or until top is light golden brown and mixture is bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 15 mg, Fiber 5 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g

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