EASY VEGETARIAN RED BEANS LASAGNA
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
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
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
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
LASAGNA WITH BEAN RAGU
Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Place onions, celery, carrot, and pancetta in the bowl of a food processor; pulse until finely chopped.
- Place 1 tablespoon olive oil, chopped vegetable mixture, and rosemary in a Dutch oven over medium heat. Cook, stirring, until vegetables are caramelized, about 10 minutes. Add beans and continue cooking 5 minutes more. Add red wine and cook until liquid is reduced by half.
- Add tomato sauce and stock; stir to combine. Transfer to oven and cook for 20 minutes. Season with salt and pepper, return to oven and cook for 10 minutes more.
- Meanwhile, bring a large pot of water to a boil over high heat. Add 1/2 cup salt and return to a boil. Add lasagna pieces and cook, according to package directions, until al dente. Drain, reserving 1/4 cup pasta cooking water.
- Transfer pasta to Dutch oven, adding pasta cooking water, 1 tablespoon at a time, if sauce seems too thick. Continue to cook pasta, stirring, in the hot sauce, 3 to 5 minutes more. Season with salt and pepper.
- In a large bowl or serving platter, place a layer of just the sauce; top with a layer of pasta and sprinkle with a third of the cheese. Repeat layering process two more times with remaining sauce, pasta, and cheese; sprinkle with parsley. Serve immediately.
ROASTED BUTTERNUT SQUASH LASAGNA WITH CANNELLINI BEANS
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
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
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VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
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Servings 14Total Time 3 hrs 30 minsCategory Vegetables RecipesCalories 507 per serving
- Preheat the oven to 180ºC/350ºF/gas 4.Cover the dried porcini with boiling water and leave to rehydrate.Halve the squash, then scoop out and wash the seeds.
- Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes.
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- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
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