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Easy Vegetarian Red Beans Lasagna

This exciting twist on lasagna features beans, Gruyere cheese, and a delicious bechamel sauce.
Reviews (52)
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Rating | Posted
04/23/2010
Reviewed By: Page
mmmm! I think I'll make this more often than regular lasagna! I used yellow peppers instead of red to add some colour. Excellent!
04/13/2010
Reviewed By: Dani
I rated this based on the changes I made. I didn't have everything the recipe called for so I didn't use garlic, I used yellow peppers instead of red, I used italian stewed tomatoes instead of regular diced, I had romano beans on hand and I used cooked spinach lasagna noodles. I also changed the white sauce by using cream cheese in place of butter, adding only about 1/4 cup light parmesan cheese and putting in about 1/3 cup of light shredded mozzarella. I topped it with a bit of light cheddar and mozzarella (no gruyere). SUPRINSINGLY my whole picky family loved it! (Even my pepper hating brother)
04/01/2010
Reviewed By: feedinanarmy
I have made this twice and both times it's been great! We have been using beans in place of meat to save on the grocery bill and honestly, we don't miss the ground beef in the recipe! I love that the two of us can eat off of it for a few days then freeze the rest for later in the month for a quick lunch/dinner and it thaws just fine. Thanks! Changes: Omit Gruyere Cheese- topped with Mozzarella, soaked and boiled kidney beans instead of canned, 8 oz container of cottage cheese mixed with pasta sauce to layer with as well
03/23/2010
Reviewed By: peppermintkathy
This recipe is so YUMMY. I have really never tasted anything like it. I make my own beans, which I added some barely to. I added the extra 15 oz's. Instead of canned tomatoes, I added a can of traditional spaghetti sauce (used the whole can). I read the other review where they added thin slices of zucchini on top of the noodles. so I did add zucchini also. It was so yummy, My meat eating son thought there was meat in this dish. I think the cheese sauce makes it taste more "meaty" Oh and I didn't use the expensive cheese, I just used what I had on hand.. Mozzarella and sharp cheddar. I didn't have red pepper so I switched it out for green pepper, I had on hand. Super deliciousioso!!
03/09/2010
Reviewed By: DEBBIE
Outstanding and everyone loved it. I did not change a thing. Thanks!!!
02/25/2010
Reviewed By: neke
This is my new favorite dish. It is the easiest lasagna I have ever made and it tastes absolutely divine. Thank you so much for this recipe. I will be making this very often!!!
02/22/2010
Reviewed By: veryapparent
The cream sauce is awesome! I also put in a lot more bell pepper (2 instead of 1/2) and it was great.
02/22/2010
Reviewed By: Daisy
Turned out really nice. Interesting alternative to meat or ricotta-based lasagnas. Next time, I'll probably use less dried herbs, though.
02/05/2010
Reviewed By: Beckyfl1
Even the kids loved it! Thanks!
02/05/2010
Reviewed By: MO
Very good dish! I doubled the red beans and diced tomatoes to make the filling thicker as well. I prefer it that way. I also used mozzarella cheese instead, it's cheaper and still tasted great. The white sauce on top is a nice touch. I recommend this dish! My family of non-vegetarians thought it had good flavors.
02/03/2010
Reviewed By: Erin
This is really good! I tried to make it a tiny bit healthier/cheaper to make for my own needs so I made a few little changes. Added a bit of cottage cheese and grated light cheese in between the layers. Used light pizza mix cheese on top (much cheaper!) instead of gruyere. Used light soy milk instead of regular. Added in some diced carrots. That's about it! This was super tasty and a bit addictive!
02/01/2010
Reviewed By: ZeldaSayre
Oh, I was so excited for this - and, alas, kind of disappointed. The flavors are good and it's a wonderful idea, but there was way, way, way too much white sauce. The Gruyere vanished into the sauce and never turned brown, and the end result was like mac and cheese with beans, tomatoes, and not much mac. If I make it again - and it's worth working on to get right - I'll decrease the white sauce and increase the bean/tomato mixture; I'll also add half the white sauce in the middle, and maybe another layer of pasta. I'd also add a bit of nutmeg to the white sauce; I almost did this time, and wish I had. I loved the use of Gruyere, though - a nice variation! Fontina would have been tasty, too, and I might try that.
02/01/2010
Reviewed By: Danalicious
Love, love, love this. I didn't know how well this would come out of the casserole dish with the beans at the bottom, so I did a layer of noodles at the bottom. Also, I used whole wheat pasta and I used 2 cans of red beans and I smashed them slightly for better texture.
01/29/2010
Reviewed By: Linda
delicious just as written. let cool to keep shape while cutting.
01/25/2010
Reviewed By: Hooterschick
What a great, simple recipe! I only added 1/2 cup low fat cottage cheese to recipe and subbed mozzarella for the gruyere. My meat eatting hubby even loved this one...this will definitely be in my weekly rotation..yummy!
01/22/2010
Reviewed By: tashjean
This was really good! I did notice the topping of the milk and parmesan turned out great but it seemed there was too much. Really drowned the dish. Maybe use less topping or more filling.
01/22/2010
Reviewed By: eatyourveggies1
Top marks for a great recipe! This one is a keeper!
01/20/2010
Reviewed By: Hokiegirl88
Very good! I did as suggested and doubled the amount of beans but it was still runny. It didn't matter because it tasted good! I also added a little bit of red (cayenne) pepper.
01/13/2010
Reviewed By: ohsweetkayla
Fantastic! I made it last week and I couldn't get enough of it- neither could my family. I did double the beans and the tomatoes, as another reviewer suggested. I'm making it again tonight!
10/19/2009
Reviewed By: kimbme
With the mixed reviews, I wasn't sure what to expect... but it was OMG good. My kids wanted 2nds. The only exceptions to the recipe; I used Mozzarella instead of the Gruyere cheese and I thin sliced some zucchini to layer with the noodles. I didn't used canned beans, so I think my bean quantity was higher than recipe called for, so I smashed a few for texture. I was expecting it to be sloppier, but after baking it held together well, and leftovers were even better. I am thinking this could be tweaked to lean more toward a tex-mex flavor as well...maybe next time =)
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