Red Kidney Bean Lasagne

    55 minutes

    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.

    101 people made this

    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.

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    Reviews in English (70)


    I was a little doubtful about this at first because it didn't have a lot of cheese inside, but it was great! The sauce on top really completed it! Next time I'll use 2 cans of beans (mashing one for texture) because I would have liked it to be a bit thicker.  -  16 Dec 2007  (Review from Allrecipes USA and Canada)


    Thanks for the inventive recipe! Due to diet constraints, I used either fat free or lowfat dairy (FF mozzarella instead of the delicious Gruyere,sorry!) added a cup of FF cottage cheese w/ a little egg white mixed in to up the protein and served it with a bit of marinara mushroom sauce on the side. Scrumptious and satisfying.Brought the calories down to 291 per hearty serving (1/8 of 8x8 pan) and only 8 grams of fat. I loved the bechamel with the beans and tomatoes. Who would have thought?AAA+  -  03 Jun 2008  (Review from Allrecipes USA and Canada)


    WOW-this was SO GOOD! We absolutely loved it! I have to admit, at first I thought "Beans in a lasagna?!" I love beans and lasagna so had to try it. I was amazed at how much I loved it. It's not heavy at all; such a nice change from many vegetarian lasagnas that are super cheesy and rich. This will be a definite favorite from now on. I made 2 and froze one for later; am so glad now that i did! The only slight complaint was that it was a bit runny and didn't hold together very well; although this improved significantly once it had sat for several minutes. It may have been because I used petite diced tomatoes as they tend to have more liquid. Didn't matter-we ate it right up! Thank you for this great recipe!  -  25 Nov 2007  (Review from Allrecipes USA and Canada)