How to Make the Best Butter Bean Lasagna Ever
This Butter Bean and Vegetable Lasagna is a hearty, plant-based dish with layers of veggies, butter beans, rich tomato sauce, and creamy béchamel, topped with vegan mozzarella for a delicious, comforting meal.
Ingredients
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup mushrooms sliced
- 1 can 14 oz butter beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Tomato Sauce:
- 2 cups tomato passata or crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and pepper to taste
- For the Béchamel Sauce:
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons all-purpose flour
- 2 cups unsweetened plant-based milk e.g., almond, soy
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For Assembly:
- 9-12 lasagna sheets regular or gluten-free
- 1 cup shredded vegan mozzarella cheese
- Fresh basil leaves for garnish optional
Instructions
Prepare the Vegetable Filling:
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3-4 minutes.
- Add red bell pepper, zucchini, and mushrooms. Cook until vegetables are tender, approximately 5-7 minutes.
- Stir in butter beans, oregano, basil, salt, and pepper. Cook for another 2 minutes. Remove from heat and set aside.
Prepare the Tomato Sauce:
- In a saucepan, combine tomato passata, tomato paste, sugar, salt, and pepper. Simmer over low heat for 10 minutes. Adjust seasoning as needed.
Prepare the Béchamel Sauce:
- In a medium saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in plant-based milk, ensuring no lumps remain. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Season with nutmeg, salt, and pepper. Remove from heat.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of tomato sauce.
- Place a layer of lasagna sheets over the sauce.
- Spread half of the vegetable filling over the lasagna sheets.
- Pour a third of the béchamel sauce over the vegetables.
- Repeat the layers: lasagna sheets, remaining vegetable filling, another third of béchamel sauce.
- Top with a final layer of lasagna sheets, the remaining tomato sauce, and the last third of béchamel sauce.
- Sprinkle shredded vegan mozzarella on top.
Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- Boost flavor with caramelized veggies and a splash of balsamic vinegar.
- Ensure tender pasta by pre-soaking or lightly cooking lasagna sheets.