This hearty red bean vegetarian lasagna is comfort food with a bolognese attitude — a simmered sauce of red beans, mushrooms, carrots, tomatoes, and fresh herbs layered with pasta and a creamy cheese filling. About an hour and forty minutes serves eight, and the bean sauce is thick enough that slices actually hold their shape. Nobody asks where the meat went.
There’s nothing quite like a bubbling, cheesy pan of lasagna fresh from the oven. It’s the ultimate comfort food! But who says you need meat for a truly satisfying, hearty lasagna? This recipe swaps traditional meat sauce for a rich, savory filling of red beans, mushrooms, and aromatic herbs, layered with a creamy cheese blend, fresh spinach, and tender noodles. It’s a wholesome, protein-packed dish that will have everyone at the table asking for a second slice. Get ready to fall in love with your new favorite weeknight wonder!
Ingredients
• PREP: 45 minutes | BAKE: 45 minutes | STAND: 10 minutes | SERVES: 8
• For the Hearty Bean Sauce
• 1 tablespoon cooking oil
• 1 cup / 150g (5.3 oz) chopped onion, from 1 large onion
• 1/2 cup / 60g (2.12 oz) chopped carrot, from 1 medium carrot
• 1 clove garlic, minced
• 1 15-ounce / 425g (15 oz) can red beans, rinsed and drained
• 1 14.5-ounce / 411g (14.5 oz) can diced tomatoes, undrained
• 1/4 cup / 15g (0.53 oz) snipped fresh parsley
• 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh basil or 1 1/2 teaspoons (10 ml / 0.3 fl oz) dried basil
• 2 teaspoons (10 ml / 0.3 fl oz) snipped fresh oregano or 1 teaspoon dried oregano
• 2 cups / 150g (5.3 oz) sliced fresh mushrooms
• For the Creamy Cheese Filling
• 1 12-ounce / 340g (12 oz) carton low-fat cottage cheese, drained
• 1 cup / 113g (4 oz) shredded part-skim mozzarella cheese, divided
• 1/4 cup / 60ml refrigerated or frozen egg product, thawed, or 1 large egg, lightly beaten
• 1/4 cup / 25g (0.88 oz) grated Parmesan cheese
• For Assembly
• 6 dried whole wheat or regular lasagna noodles
• 3 cups / 90g (3.17 oz) coarsely chopped fresh spinach
• 2 tablespoons (30 ml / 1 fl oz) coarsely snipped fresh parsley, basil, or oregano for garnish, optional
Instructions
1. Make the Sauce Base: In a large skillet, heat oil over medium heat. Add onion, carrot, and garlic; cook for 5 minutes until tender. Stir in the rinsed beans, undrained tomatoes, 1/4 cup (960 ml) parsley, basil, and oregano. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
2. Cook Noodles & Preheat Oven: While the sauce simmers, cook lasagna noodles according to package directions. Drain, rinse with cold water, and lay flat on a sheet of foil to prevent sticking. Preheat your oven to 375°F / 190°C.
3. Finish the Sauce: Uncover the skillet. Lightly mash some of the beans with a fork to help thicken the sauce. Stir in the sliced mushrooms and continue to simmer, uncovered, for 15 more minutes, stirring occasionally.
4. Prepare the Cheese Filling: In a medium bowl, combine the drained cottage cheese, 1/2 cup (480 ml) of the mozzarella cheese, the egg or egg product, and the Parmesan cheese. Mix well.
5. Layer the Lasagna: Spread 1/2 cup (480 ml) of the bean sauce in the bottom of a 2-quart rectangular baking dish. Arrange 2 noodles on top. Spread with one-third of the cheese mixture. Top with one-third of the remaining bean mixture, then half of the spinach. Repeat the layers once more (noodles, cheese, sauce). Finish with a final layer of 2 noodles and the last of the bean sauce.
6. Bake: Cover the dish with foil and bake for 40 minutes, or until hot and bubbly throughout.
7. Add Final Cheese & Rest: Uncover the lasagna, sprinkle with the remaining 1/2 cup (480 ml) of mozzarella cheese, and bake for 5 more minutes until the cheese is melted and golden. Let the lasagna stand for 10 minutes before slicing and serving. Garnish with extra fresh herbs, if desired.
Nutritional Information
• Per Serving
• Calories: 243
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 13 mg
• Sodium: 631 mg
• Carbohydrates: 29 g
• Fiber: 6 g
• Protein: 18 g
Pro Tips
• Use no-boil lasagna noodles to save a step. Just add an extra 1/2 cup (480 ml) of water or vegetable broth to your bean sauce to ensure there’s enough liquid for the noodles to absorb while baking.
• This lasagna is perfect for meal prep. Assemble the entire dish without baking, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. If baking from frozen, add 20-30 minutes to the covered baking time.
• For an even richer and creamier cheese filling, substitute the cottage cheese with an equal amount of whole-milk ricotta cheese. Add a pinch of nutmeg to the cheese mixture to enhance its flavor.
• Feel free to boost the veggies. Finely chopped zucchini, bell peppers, or even some hearty kale (added with the spinach) would be delicious additions. Sauté them along with the onion and carrot at the beginning.
FAQ
Q: Is this vegetarian lasagna a good source of protein
A: Yes, this lasagna is packed with protein! The combination of red beans, cottage cheese, and mozzarella cheese provides a satisfying 18 grams (0.63 oz / 17.9 g) of protein per serving, making it a hearty and filling meal without any meat.
Q: Can I make this red bean lasagna vegan
A: Absolutely. To make this lasagna vegan, substitute the dairy cheeses with your favorite plant-based alternatives like a tofu-ricotta and vegan mozzarella. Replace the egg with a flax egg or a commercial vegan egg replacer. The rest of the ingredients are naturally plant-based.
Q: How do I store and reheat leftovers
A: You can store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, this recipe freezes beautifully. You can freeze the entire unbaked lasagna for up to 3 months. Reheat individual slices in the microwave or a larger portion in the oven until hot and bubbly.
Q: What other vegetables can I add to this lasagna
A: This recipe is very versatile. You can easily boost the vegetable content by sautéing finely chopped zucchini, bell peppers, or eggplant along with the onion and carrot. Hearty greens like kale can also be added with the spinach for extra nutrients.
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Hearty Red Bean Vegetarian Lasagna
Ingredients
Method
- Make the Sauce Base: In a large skillet, heat oil over medium heat.
- Add onion, carrot, and garlic; cook for 5 minutes until tender.
- Stir in the rinsed beans, undrained tomatoes, 1/4 cup (960 ml) parsley, basil, and oregano.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Cook Noodles & Preheat Oven: While the sauce simmers, cook lasagna noodles according to package directions.
- Drain, rinse with cold water, and lay flat on a sheet of foil to prevent sticking.
- Preheat your oven to 375°F / 190°C.
- Finish the Sauce: Uncover the skillet. Lightly mash some of the beans with a fork to help thicken the sauce.
- Stir in the sliced mushrooms and continue to simmer, uncovered, for 15 more minutes, stirring occasionally.
- Prepare the Cheese Filling: In a medium bowl, combine the drained cottage cheese, 1/2 cup (480 ml) of the mozzarella cheese, the egg or egg product, and the Parmesan cheese.
- Mix well.
- Layer the Lasagna: Spread 1/2 cup (480 ml) of the bean sauce in the bottom of a 2-quart rectangular baking dish.
- Arrange 2 noodles on top.
- Spread with one-third of the cheese mixture.
- Top with one-third of the remaining bean mixture, then half of the spinach.
- Repeat the layers once more (noodles, cheese, sauce).
- Finish with a final layer of 2 noodles and the last of the bean sauce.
- Bake: Cover the dish with foil and bake for 40 minutes, or until hot and bubbly throughout.
- Add Final Cheese & Rest: Uncover the lasagna, sprinkle with the remaining 1/2 cup (480 ml) of mozzarella cheese, and bake for 5 more minutes until the cheese is melted and golden.
- Let the lasagna stand for 10 minutes before slicing and serving.
- Garnish with extra fresh herbs, if desired.
