How To make Bean Lasagne
1 cn Ff vegetarian refried beans
1 12 oz bottle mild taco
Sauce 2 cn Stewed tomatoes, one
Drained, one not 1 c Ff cottage cheese
1 c Corn kernels, frozen is ok
10 To 12 lasagne noodles,
Uncooked 1/4 c Black olives, sliced
In a bowl mix beans with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce. You want the beans to be almost but not quite pourable. Mix the rest of the taco sauce and tomato juice and set aside. Put about a quarter of the taco sauce mixture in the bottom of a 9x13" lasagne pan. Cover sauce with a layer of noodles. Layer, in any order you want, the beans, corn, cheese, drained tomatoes, sauce and noodles, being sure to end up with enough beans to cover the top with no noodles showing. The resulting mess should be pretty wet. Cover tightly with foil. Bake at 350 for about an hour, until the noodles are tender. Check every 5-10 minutes after 45 minutes of cooking to see how the noodles are doing. Remove foil, sprinkle with olives. Bake another couple of minutes. Let sit for about 5 minutes before serving. Serves 3-4 as a main dish. Tastes even better the next day. Variation: If you want to pre-cook the noodles, don't use as much tomato juice and cook for only about 30 minutes. Variation: Other veggies would work well in here too. What do you have in the frig? Variation: You could top it with a little ff cheese-stuff in the last few minutes. And no doubt you could make it vegan by leaving off all milk products altogether. From Katherine Albitz, kra@sdd.hp.com. Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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Beefy Bean Lasagna
This lasagna recipe has a pork-and-beans twist.
how to make 8 bean vegetarian lasagna
for more vegetarian recipes go to lightyourcandle.com
Enjoy Bianca's basil pesto lasagna with beans and potatoes | Pasta Grannies
Bianca shares her recipe for a delicious 'lasagna al pesto'. It's a special dish and a special episode because we collaborated with Pixar, who asked Pasta Grannies from Liguria to watch their Luca trailer; the result is a 'reaction video' which I've added to the end of this episode. Bianca and the other nonne you'll meet over the coming weeks all appear in it.
The recipe is a long one. You'll need a lot of good quality, fresh basil pesto, about 400g; 700ml béchamel sauce; pasta dough, using 300g 00 flour and 3 eggs, rolled out and cut into squares to fit your deep baking dish, one large baking potato, 200g fine green beans; grated parmesan to scatter over the top.
Cheesy Bean Lasagne
Created by Roisin Gallagher, Dublin.
An extremely tasty and filling dish, perfect for a mid-week meal, this recipe was one of the winning recipes for the Cheese Up Your Life Recipe Competition.
Cheese Up Your Life is a programme financed with aid from the European Union which aims to showcase the quality and versatility of cheese and how easily it can be incorporated into our daily lives.
Full recipe:
Lasagna Beans
Colleen Ferreira shares her recipe for Lasagna Beans!
There’s lasagna. And there are beans. But in our house, we are currently loving on Lasagna Beans. Garlicky, tomatoey, with just enough oregano and basil. Let’s not forget that creamy ricotta goodness that just seals the deal on this Italian favorite. My recipe for lasagna beans is sans pasta. Am I crazy? No. Is this recipe crazy good? Yes. Colorado grown, dry light red kidney beans, stand up to all the rich players of this popular dish. And the crispy and creamy cheeses make life better in general. Just this once, skip the lasagna carb coma. Your glass of red wine is totally worthy of lasagna beans. - Colleen
Lasagna Beans
Ingredients:
1 cup dry light red kidney beans
6 big cloves of fresh garlic, minced
2 tsp dried Italian seasoning
1 tsp red pepper flakes
½ tsp salt (optional)
1 ½ cup crushed or diced San Marzano canned tomatoes with basil leaf
½ cup tomato sauce
1 cup ricotta or cottage cheese
1 ½ cups freshly grated parmesan or Italian cheese blend
Fresh basil
Instructions:
1. Soak beans overnight in water
2. Strain excess water from soak and simmer beans in water until they are cooked
3. Once beans are cooked, strain them, and let cool. Once cooled, put them in a large bowl
4. Preheat oven to 425 degrees.
5. Into the beans - add in minced garlic, Italian seasoning, red pepper flakes, salt if using. Stir mixture.
6. Pour in the crushed tomatoes and tomato sauce into that bowl.
7. Stir until well combined and pour mixture into a large cast iron skillet – 12 inches.
8. In another bowl, mix the ricotta or cottage cheese and ½ cup of the grated cheese.
9. Stir cheese mixture gently. Spoon tablespoons of the cheese mixture in various parts of the skillet, making little pockets of cheese around the entire thing.
10. Bake for 20-30 minutes until the mixture is bubbling.
11. Sprinkle the remaining grated cheese over the skillet (add in more cheese if you’d like!) and place skillet under broiler for about 5-7 minutes until the cheese is lightly brown and bubbling on top.
12. Remove from the oven and let cool for a few minutes. Garnish with fresh basil. Enjoy alone or with crusty bread.