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Bean Vegetable Lasagna
3 cups cooked Great Northern beans
2 tbsp butter or margarine
2 tbsp flour
1 qt skim milk, divided
1 cup frozen mixed vegetables, thawed
3 cups shredded low-fat mozzarella cheese
12 oz lasagna noodles, uncooked
1 ½ cups ricotta cheese
¼ cup grated Parmesan cheese
1 tsp dried thyme, crushed
1 tbsp minced parsley
½ tsp salt
¼ tsp pepper
1
Melt butter in saucepan; stir in flour, add 2 cups milk. Cook and stir over medium heat until thick.
2
Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley, thyme, salt, pepper; mix well.
3
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.
4
Sprinkle Parmesan cheese on top. Cover pan and bake at 375 degrees F., 1 to 1-1/4 hours, or until noodles are tender.
5
Remove cover; bake 10 minutes or until top browns. Let stand 15 min.
NOTES
6
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.
Nutrition Facts
0 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
3 cups cooked Great Northern beans
2 tbsp butter or margarine
2 tbsp flour
1 qt skim milk, divided
1 cup frozen mixed vegetables, thawed
3 cups shredded low-fat mozzarella cheese
12 oz lasagna noodles, uncooked
1 ½ cups ricotta cheese
¼ cup grated Parmesan cheese
1 tsp dried thyme, crushed
1 tbsp minced parsley
½ tsp salt
¼ tsp pepper