"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Easy Vegetarian Red Bean Lasagna Recipe

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This recipe for Easy Vegetarian Red Bean Lasagna, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eldon and Verda Heinrichs
Added: Monday, June 8, 2009


2 Tbsp olive oil
2 small onions, chopped
2 cloves garlic, minced
2 cans (15oz) red beans, drained
1 red bell pepper, chopped
2 tsp dried basil
2 tsp dried oregano
salt and pepper to taste
1/4 cup and 2 Tbsp butter
1/4 cup and 2 Tbsp flour
3 cups cold milk
1 cup grated Parmesan cheese
8 oven ready lasagna noodles
1/2 lb Gruyere cheese, shredded
2 cans (14.5oz) diced tomatoes, drained

Cook onion in olive oil until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt and pepper. Continue cooking 10 minutes, stirring occasionally. 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. Spread 1/2 the red bean mixture in a 9x9" casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese. Bake at 400 for 20 minutes or until lightly browned.




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