Bean Vegetable Lasagna

Serves 12


  • 3 cups cooked Great Northern Beans
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 quart skim milk, divided
  • 1 cup frozen mixed vegetables, thawed
  • 3 cups shredded low fat mozarella cheese
  • 12 ounces lasagna noodles, uncooked
  • 1-1/2 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme, crushed
  • 1 tablespoon minced parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Melt butter in saucepan; stir in flour, add 2 cups milk. Cook and stir over medium heat until thick. Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley, thyme, salt, pepper; mix well. Cover bottom of greased 13x8x2-inch pan with 1/4 of the noodles and 1/4 each of bean mixture, ricotta, and mozarella cheese. Repeat layers 3 times. Sprinkle Parmesan cheese on top. Cover pan and bake at 375 degrees F., 1 to 1-1/4 hours, or until noodles are tender. Remove cover; bake 10 minutes or until top browns. Let stand 15 min.

Canned beans may be used. Noodles may be cooked before assembling lasagna. Bake 350 F. oven 30-45 minutes or until heated. Prepared marinara sauce may be served with lasagna.


Amount Per Serving

Cals: 336g From Fat: 28

Total Fat: 10.2g

Cholesterol: 29mg

Sodium: 338mg

Total Carb: 39.3g

Dietary Fiber: 4.4g

Sugars: na

Protein: 21.9g