Easy Vegetarian Red Beans Lasagna
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (chopped)1 clove
Garlic (minced)430 g
Red Bean (can, drained)1 tsp
Dried Basil1 tsp
Oregano (dried)1
Salt3 tbsps
Butter3 tbsps
All-Purpose Flour1.5 cups
Milk (cold)1 cup
Grated Parmesan CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Heat the olive oil in a skillet over medium heat, and cook the onion until tender
3
Mix in garlic, and cook until heated through
4
Mix in red beans, tomatoes, and red bell pepper
5
Season with basil, oregano, salt, and pepper
6
Continue cooking 10 minutes, stirring occasionally
7
Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth
8
Slowly stir in the milk
9
Mix in Parmesan cheese, and continue to cook and stir until slightly thickened
10
Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles
11
Layer with remaining bean mixture and remaining noodles
12
Cover with the sauce, and top with Gruyere cheese
13
Bake 20 minutes in the preheated oven, or until lightly browned