Best 4 Vegetarian Cannellini Bean Lasagna Recipes

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Indulge in a hearty and flavorful vegetarian feast with our delectable Cannellini Bean Lasagna. This innovative lasagna recipe features layers of tender lasagna noodles, creamy cannellini beans, a medley of colorful vegetables, and a rich, savory tomato sauce. Each bite offers a symphony of textures and flavors, making it a perfect main course for vegetarians, vegans, and flexitarians alike. Explore variations of this classic dish, including a gluten-free option using chickpea lasagna noodles and a low-carb alternative using zucchini noodles. Discover a world of culinary possibilities with our comprehensive guide to Cannellini Bean Lasagna, complete with step-by-step instructions, insightful tips, and mouthwatering images.

Let's cook with our recipes!

BLACK BEAN LASAGNA



Black Bean Lasagna image

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Provided by ESNOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  • In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  • Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  • Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 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     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

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

ROASTED BUTTERNUT SQUASH LASAGNA WITH CANNELLINI BEANS



Roasted Butternut Squash Lasagna With Cannellini Beans image

Make and share this Roasted Butternut Squash Lasagna With Cannellini Beans recipe from Food.com.

Provided by BB2011

Categories     < 4 Hours

Time 1h45m

Yield 1 lasagna, 9 serving(s)

Number Of Ingredients 19

1 butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon butter
2 carrots, peeled and diced
1 onion, diced
2 celery ribs, diced
6 garlic cloves, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
1 (15 ounce) can cannellini beans
1/2 cup white wine
4 ounces mozzarella cheese
3 ounces ricotta cheese
1 (9 ounce) package no-boil lasagna noodles
5 tablespoons butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon ground nutmeg

Steps:

  • Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
  • About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
  • Add the garlic and cook for an additional 5 minutes.
  • Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
  • Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the béchamel.
  • In another pot, melt the butter for the béchamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
  • Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
  • Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
  • To assemble: Preheat the oven to 375°F.
  • Brush a 9-by-13-inch glass baking dish with melted butter.
  • Layer the ingredients in this order: béchamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with béchamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
  • Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
  • Remove from the oven, allow to cool for 20 minutes, slice, and serve.

Nutrition Facts : Calories 351, Fat 16.7, SaturatedFat 9.5, Cholesterol 46.7, Sodium 724.3, Carbohydrate 37.8, Fiber 6.5, Sugar 4.6, Protein 13.4

Tips

  • To make sure your lasagna has the best flavor, use a variety of fresh herbs and vegetables.
  • If you're short on time, you can use no-boil lasagna noodles, but be sure to cook them according to the package directions.
  • To make the lasagna ahead of time, assemble it and then freeze it. When you're ready to serve, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
  • If you don't have a lasagna pan, you can use a 9x13 inch baking dish.

Conclusion

This vegetarian cannellini bean lasagna is a hearty, flavorful dish that's perfect for a weeknight meal or a special occasion. It's easy to make and can be customized to your liking. So next time you're looking for a delicious and satisfying vegetarian dish, give this lasagna a try!

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