Transform your dinner table with this incredibly satisfying bean lasagna that replaces traditional meat with protein-packed mixed beans and creamy ricotta to create layers of pure comfort food perfection. This wholesome twist on the Italian classic combines tender lasagna noodles with a rich, herb-infused bean mixture, three types of cheese, and a robust marinara sauce that delivers all the familiar flavors you love while providing complete plant protein and extra fiber. Unlike heavy meat lasagnas that can leave you feeling sluggish, this lighter yet equally indulgent version offers sustained energy from the complex carbohydrates and plant proteins while still delivering that irresistible combination of melted cheese, tender pasta, and savory filling that makes lasagna the ultimate crowd-pleasing comfort food. The beauty of this recipe lies in its ability to fool even the most dedicated meat-lovers while providing a nutritious meal that’s perfect for feeding families, entertaining guests, or meal prepping for the week ahead.
Serving Quantity: Serves 12 generous portions
Ingredients
For the Bean Filling:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 red bell pepper, diced
- 8 oz mushrooms, finely chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 jar (24 oz) marinara sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red wine (optional)
- 2 tablespoons fresh parsley, chopped
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon nutmeg
For Assembly:
- 12 lasagna noodles, cooked according to package directions
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil for garnish
Equipment Needed
- 9×13 inch baking dish
- Large skillet or Dutch oven
- Large pot for cooking noodles
- Medium mixing bowl
- Wooden spoon
- Aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
Prepare the Pasta
Cook the lasagna noodles according to package directions until just al dente, as they’ll continue cooking in the oven. Drain and rinse with cold water to stop the cooking process, then lay them flat on a clean kitchen towel to prevent sticking.
Create the Aromatic Base
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden. This foundation of caramelized onion provides deep, sweet flavor throughout the entire lasagna.
Build the Vegetable Layer
Add minced garlic, diced carrots, celery, and bell pepper to the onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender. The vegetables should be soft enough to blend seamlessly into the bean mixture but still retain some texture.
Add Mushrooms for Umami
Stir in the finely chopped mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. The mushrooms add essential umami flavor and a meaty texture that makes this vegetarian lasagna incredibly satisfying.
Incorporate the Beans
Add the cannellini and kidney beans to the vegetable mixture, gently stirring to combine. Using a wooden spoon, lightly mash about half of the beans against the side of the pan to create a varied texture with both whole beans and creamy mashed portions.
Build the Sauce
Stir in the marinara sauce, tomato paste, oregano, basil, thyme, smoked paprika, salt, and pepper. Add the red wine if using, and bring the mixture to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Prepare the Cheese Mixture
While the bean mixture simmers, combine ricotta cheese, egg, grated Parmesan, fresh basil, salt, and nutmeg in a medium bowl. Mix thoroughly until smooth and well combined. This mixture will create creamy layers that bind the lasagna together.
Season and Finish Filling
Taste the bean mixture and adjust seasoning as needed. Remove from heat and stir in the fresh parsley. The filling should be flavorful and moist but not watery, as excess liquid will make the lasagna soggy.
Preheat and Prepare
Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil or cooking spray. This prevents sticking and makes serving easier once the lasagna is baked.
Start Layering
Spread a thin layer of the bean mixture on the bottom of the prepared baking dish. This prevents the noodles from sticking and ensures even flavor distribution. Arrange 4 lasagna noodles over the sauce, slightly overlapping if necessary.
Build the First Layer
Spread half of the remaining bean mixture over the noodles, followed by half of the ricotta mixture in dollops. Gently spread the ricotta without mixing it into the bean layer, then sprinkle with 1 cup of mozzarella cheese.
Create the Second Layer
Add another layer of 4 noodles, followed by the remaining bean mixture and ricotta mixture. Sprinkle with another cup of mozzarella cheese, ensuring even coverage for consistent melting.
Complete the Assembly
Top with the final 4 noodles, then sprinkle with the remaining mozzarella and the additional grated Parmesan cheese. The cheese layer should completely cover the top noodles for a golden, bubbly finish.
Bake to Perfection
Cover tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 15-20 minutes until the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F for food safety.
Rest for Clean Slices
Remove the lasagna from the oven and let it rest for 15-20 minutes before cutting. This crucial step allows the layers to set and prevents the filling from running when you slice and serve the lasagna.
Serving and Presentation
Cut the lasagna into 12 squares using a sharp knife, cleaning the blade between cuts for neat presentation. Garnish each serving with fresh basil leaves and serve hot while the cheese is still perfectly melted and stretchy.
Make-Ahead Excellence
This lasagna is perfect for entertaining and can be assembled completely up to 2 days in advance. Cover tightly with plastic wrap and refrigerate, then remove 30 minutes before baking and add an extra 10 minutes to the cooking time. You can also freeze the unbaked lasagna for up to 3 months.
Storage and Reheating
Leftover lasagna keeps beautifully in the refrigerator for up to 5 days and actually improves in flavor as the ingredients continue to meld. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven for 25-30 minutes.
Nutritional Benefits
Each generous serving provides complete plant protein from the bean combination, calcium from the three cheese types, and fiber that promotes digestive health and sustained energy. The variety of vegetables adds essential vitamins, minerals, and antioxidants while keeping the dish lower in saturated fat than traditional meat lasagnas.
Customization Options
Experiment with different bean combinations such as black beans and chickpeas, or add layers of thinly sliced zucchini or eggplant for extra vegetables. For a lighter version, substitute part-skim ricotta and reduce the mozzarella slightly, or add fresh spinach to the ricotta mixture for additional nutrition.
Wine Pairing and Sides
This hearty lasagna pairs beautifully with a medium-bodied red wine like Chianti or Sangiovese, and a crisp Caesar salad or simple arugula salad dressed with lemon vinaigrette. Garlic bread completes the meal for a truly satisfying Italian-inspired dinner that will have everyone asking for the recipe.
