Red Kidney Bean Lasagne

    Red Kidney Bean Lasagne


    89 people made this

    This is a great vegetarian lasagne recipe, made even heartier through the addition of red kidney beans. Serve with a green salad and garlic bread.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 1 (400g) tin red kidney beans, drained
    • 1 (400g) tin diced tomatoes, drained
    • 1/2 red capsicum, chopped
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 3 tablespoons butter
    • 3 tablespoons plain flour
    • 1 1/2 cups (375ml) cold milk
    • 1/2 cup grated Parmesan cheese
    • 1 packet lasagne
    • 125g grated Gruyere cheese

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Heat the olive oil in a frypan over medium heat and cook the onion until tender. Mix in garlic and cook until heated through. Mix in beans, tomatoes and capsicum. Season with basil, oregano, salt and pepper. Continue cooking 10 minutes, stirring occasionally.
    3. Melt the butter in a saucepan over medium heat and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese and continue to cook and stir until slightly thickened.
    4. Spread 1/2 the red bean mixture in casserole dish and top with lasagne. Layer with remaining bean mixture and remaining lasagne. Cover with the cheese sauce and top with Gruyere cheese.
    5. Bake 20 minutes in the preheated oven or until lightly browned.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate