Vegetarian Red Beans Lasagna
Vegetarian Red Beans Lasagna is a delicious and hearty dish made with layers of lasagna noodles, red beans, marinara sauce, cheese, and a variety of vegetables such as spinach, bell peppers, and zucchini. It's a flavorful and nutritious twist on traditional lasagna that is perfect for vegetarians or anyone looking to enjoy a meatless meal.
Ingredients
- 9 lasagna noodles
- 1 can red beans drained and rinsed
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup spinach chopped
- 1 bell pepper diced
- 1 zucchini sliced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat some olive oil over medium heat. Add the diced bell pepper and sliced zucchini. Cook until softened, about 5 minutes.
- Add the red beans, Italian seasoning, salt, and pepper to the skillet. Cook for another 2-3 minutes.
- In a bowl, mix the ricotta cheese and chopped spinach together.
- In a baking dish, spread a thin layer of marinara sauce. Place 3 lasagna noodles on top.
- Layer half of the red bean mixture over the noodles, followed by half of the ricotta-spinach mixture and a sprinkle of mozzarella cheese.
- Repeat the layers with marinara sauce, noodles, red beans, ricotta-spinach mixture, and mozzarella cheese.
- Top with the remaining 3 lasagna noodles, marinara sauce, and mozzarella cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 554kcal (28%)Carbohydrates: 74g (25%)Protein: 29g (58%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mg (18%)Sodium: 824mg (36%)Potassium: 1.081mgFiber: 10g (42%)Sugar: 9g (10%)Vitamin A: 2.737IUVitamin C: 58mg (70%)Calcium: 343mg (34%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
