Can I use canned butter beans instead of fresh?

Yes! Canned butter beans work perfectly and save time. Just be sure to rinse and drain them before using. If you prefer cooking dried beans, soak them overnight and boil them until tender.

How can I make butter bean lasagna without an oven?

If you don’t have an oven, try these methods: Stovetop: Assemble the lasagna in a deep pan, cover, and cook on low heat for 30–40 minutes. Slow cooker: Layer ingredients in a slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. Air fryer: If your air fryer is large enough, bake at 350°F (175°C) for 20–25 minutes, checking halfway through.

What are the best cheeses to use in butter bean lasagna?

Mozzarella and parmesan are great classic choices. For a richer taste, mix in ricotta or cheddar. For a vegan butter bean lasagna , try cashew cheese, tofu ricotta, or nutritional yeast .

Can I freeze butter bean lasagna?

Absolutely! To freeze, cool completely, wrap tightly in plastic wrap and foil, and store for up to 3 months . Reheat directly from frozen or thaw overnight in the fridge before baking.

Butter Bean Lasagna: Delicious, Healthy & Easy Recipe

Description

This butter bean lasagna is a hearty, protein-packed twist on the classic Italian dish. Made with creamy butter beans, a rich tomato sauce, and layers of pasta, it’s the perfect comfort food that’s both nutritious and satisfying!

Ingredients

Scale

For the Tomato Butter Bean Sauce:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
½ teaspoon salt (or to taste)
½ teaspoon black pepper
½ cup vegetable broth

For the Lasagna Layers:

9 lasagna sheets (regular or gluten-free)
1 cup ricotta cheese (or dairy-free alternative)
1 ½ cups shredded mozzarella cheese (or vegan cheese)
½ cup grated parmesan cheese (or nutritional yeast for vegan option)
1 cup fresh spinach, chopped (optional)

Instructions

Prepare the sauce by heating olive oil in a large pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Add the butter beans to the pan and mash half of them with a fork. This creates a creamy texture while leaving some whole for added bite.
Pour in the crushed tomatoes, vegetable broth, oregano, basil, red pepper flakes, salt, and black pepper. Stir well and let the sauce simmer for 15–20 minutes until thickened.
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread a thin layer of the butter bean sauce on the bottom of the baking dish. Place 3 lasagna sheets over the sauce. Add half of the ricotta, a handful of spinach (if using), and some mozzarella. Repeat the layers, finishing with a final layer of lasagna sheets, the remaining sauce, mozzarella, and parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
Let the lasagna cool for at least 10 minutes before slicing. Serve with fresh basil and a side of garlic bread.

Notes

To make it vegan, use dairy-free cheese and swap ricotta for blended tofu with lemon juice and garlic.
For a gluten-free option, use gluten-free lasagna sheets or thinly sliced zucchini instead of pasta.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Cuisine: Italian-Inspired

Nutrition

Calories: ~380
Sugar: 6g
Fat: 12g
Carbohydrates: 52g
Protein: 18g

Keywords: butter bean lasagna, vegetarian lasagna, healthy lasagna, high-protein lasagna, plant-based comfort food