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Bean Vegetable Lasagna

Yields1 Serving

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

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.