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.
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)