Name: Bean Vegetable Lasagna
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

Bean Vegetable Lasagna

CategoryMain Dish

Yields1 Serving

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

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.

NOTES

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.

This recipe brought to you by the Idaho Bean Commission.

Ingredients