BAKED BEAN LASAGNA
A lady at work told me about this recipe. Good for teaching kids to cook - and makes a tasty & filling meal.
Provided by Catherine Robson
Categories Kid Friendly
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- For Vegetarian be sure your baked beans are Vegetarian.
- Spray a 10cm x 20 cm x 8 cm loaf tin with olive oil spray (or line with silicone paper).
- In a large mixing bowl mix together 1 cup grated cheese & baked beans. (reserve the remaining 1/2 cup for the topping).
- Spoon a layer of thin bean mix to cover the bottom of the tin - then drizzle with approx 2 tablespoons of the Cabonara sauce (we will need 1/2 a cup remaining for the topping).
- Add a layer of layer of Lasagna sheet (my tin takes 1 whole sheet & I break 1/4 of another to fill in the gaps).
- Repeat above to create the layers.
- On the final layer spoon the remaining Cabonara sauce & sprinkle with the cheese (in our house - it doesn't matter if it is the bean or pasta layer - you can choose).
- Bake 180 c for 1 hour.
Nutrition Facts : Calories 664.6, Fat 22.2, SaturatedFat 13.4, Cholesterol 54.2, Sodium 2195.7, Carbohydrate 93.4, Fiber 16.8, Sugar 36.9, Protein 36.1
BLACK BEAN LASAGNA
This Lasagna is a good Vegetarian dish. It can be made ahead up to 1 day and baked as directed or , freeze up to 1 month; thaw frozen casserole in fefrigerator overnight, and bake for 40 to 45 minutes or until heated through. The recipe comes from Better Homes & Gardens.com.
Provided by Barb G.
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions; drain.
- Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
- In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
- Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
- Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.
SPINACH AND BLACK BEAN LASAGNA
Make and share this Spinach and Black Bean Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
- Add in the pasta sauce, cumin, and garlic; stir to combine.
- In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
- Lay 3 of the lasagna noodles side by side over the bean mixture.
- Spread half of the spinach mixture over the noodles.
- Sprinkle 1 cup cheese over the spinach.
- Lay 3 lasagna noodles over the cheese.
- Spread half of the remaining bean mixture over the noodles.
- Lay the last 3 lasagna noodles over the bean mixture.
- Spread the remaining bean mixture over the noodles.
- Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
- Take dish from oven and remove foil.
- Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
- Serve.
EASY VEGETARIAN RED BEANS LASAGNA
This recipe is really easy, quick, delicious, and only requires a few ingredients.
Provided by XVELVETX
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat, and cook the onion 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 inch 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 20 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g
EASY BLACK BEAN LASAGNA
A Tex-Mex kind of lasagna. I had this at a "100 Chefs for UNCF" banquet a few years back. (UNCF = United Negro College Fund) The chef, Jerry Richard was kind enough to share his recipe.
Provided by SharleneW
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with non-stick cooking spray.
- In a large bowl, mash beans slightly.
- Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
- Mix well.
- In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
- Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
- Top with half of noodles, overlapping slightly.
- Top with half of remaining tomato mixture.
- Spoon ricotta mixture over top, spread carefully.
- Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
- Cover tightly with spray coated foil.
- Bake at 350°F for 40 to 45 minutes or until noodles are tender.
- Uncover, let stand 15 minutes before serving.
CHEESY BLACK BEAN LASAGNA
This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it." Dusty Davis - Slidell, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley., Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice., Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 455mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
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- Preheat the oven to 180 degrees C. First make your white sauce by melting butter in a pan over a medium heat. Add the flour, mix with a wooden spoon and cook for a few minutes.
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- Using an oven proof casserole dish or ramekin, spoon a layer of baked beans at the bottom and place a lasagne sheet on top. Then add a layer of the cheese sauce and repeat to create several layers.
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