Red Bean Lasagna
A hearty vegetarian lasagna featuring red beans, mushrooms, and fresh herbs, layered with cheeses for a comforting, flavorful dish perfect for family dinners and gatherings.
Ingredients
- 1 cup chopped onion ⓘ
- 1 medium carrot, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 (16 oz.) can tomatoes, cut up ⓘ
- 1 (16 oz.) can red beans, drained
- 1/4 cup snipped parsley ⓘ
- 1 teaspoon sugar ⓘ
- 1 teaspoon dried oregano, crushed ⓘ
- 1 teaspoon dried basil, crushed ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups sliced mushrooms ⓘ
- 1 beaten egg ⓘ
- 1 1/2 cups mozzarella cheese ⓘ
- 1 1/2 cups cream-style cottage cheese, drained ⓘ
- 6 lasagna noodles, cooked ⓘ
Instructions
- Cook onion, carrot, and garlic in oil until tender.
- Add undrained tomatoes, beans, parsley, sugar, oregano, basil, and salt. Bring to a boil.
- Cover and simmer for 15 minutes.
- Add slightly mashed bean mixture with mushrooms and simmer uncovered for 15 minutes.
- Combine beaten egg with half of the mozzarella and cottage cheese.
- Spread 1/2 cup bean mixture in a 10 x 6 x 2-inch dish.
- Arrange two cooked lasagna noodles atop the bean mixture.
- Spread with one-third of the cheese mixture, then one-third of the bean mixture.
- Repeat layers twice to make three layers in total.
- Cover and bake in a 375°F oven for 40 minutes.
- Remove cover, top with remaining cheese, and bake for an additional 5 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried, or incorporate other vegetables like bell peppers or spinach. If you're short on time, pre-cooked lasagna noodles can save you some hassle. You can also substitute black beans for red beans if preferred, or use a ricotta cheese blend in place of cottage cheese for a creamier texture.
Serving Suggestions
Serve the Red Bean Lasagna with a side salad for a refreshing complement. Garlic bread is also a delightful pairing to soak up the sauce. For a complete meal, consider offering Italian recipes like Crostoli (Bow Ties) for dessert to round out the dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Bean Lasagna contains roughly 900 calories, with 43g protein, 135g carbohydrates, and 29g fat. It is an excellent source of vitamin A (252% of the Daily Value), iron (164% of the Daily Value), and dietary fiber (159% of the Daily Value). Note that it is relatively high in sodium, at 2086mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time as it will be cold from the fridge.
Is there a way to make this recipe gluten-free?
Absolutely! You can use gluten-free lasagna noodles or even zucchini slices as a low-carb alternative. Just ensure that all other ingredients, like canned beans and tomatoes, are labeled gluten-free.
What can I use instead of mozzarella cheese?
If you don’t have mozzarella cheese on hand, you can substitute with provolone or a blend of Italian cheeses. For a dairy-free version, use a plant-based cheese alternative that melts well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).