Healthy Butter Bean Lasagne Recipe You Need to Try
A creamy, protein-packed vegan lasagne with butter beans, dairy-free béchamel, and rich tomato sauce. Healthy comfort food ready in 55 minutes!
Yield: 6
Calories: 320kcal
Materials
For the Bean & Tomato Layers:
- 2 cans 15oz/425g each butter beans (or 3 cups cooked) – drained and rinsed
- 1 large yellow onion finely diced (about 1 cup)
- 3 garlic cloves minced (or 1 tbsp garlic paste)
- 2 tbsp olive oil or avocado oil
- 1 can 14oz/400g crushed tomatoes (or tomato passata)
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp red pepper flakes optional for heat
- Salt & black pepper to taste
For the Creamy Vegan Béchamel:
- 1 cup raw cashews soaked 2 hrs or boiled 10 mins*
- 1½ cups water
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- ½ tsp ground nutmeg
- ½ tsp salt
For Assembly:
- 9-12 lasagne sheets regular or gluten-free
- 2 cups fresh spinach optional
- ¼ cup fresh basil chopped (for garnish)
Instructions
Prep the filling:
- Heat oil in skillet. Sauté onion 3-4 mins until soft.
- Add garlic, cook 30 secs until fragrant.
- Add beans, spices, tomatoes and paste. Simmer 5 mins. Season.
Make béchamel:
- Blend all béchamel ingredients until smooth (2 mins).
Layer lasagne:
- Spread ½ cup bean mixture in 9x13" dish.
- Add pasta sheets → bean mix → spinach → béchamel. Repeat.
- Finish with pasta and remaining béchamel.
Bake:
- Cover with foil. Bake at 375°F (190°C) for 30 mins.
- Uncover, bake 10 more mins until golden.
- Rest 10 mins before slicing.
Notes
- Nut-free option: Use sunflower seeds instead of cashews
- Storage: Freezes well for up to 3 months
- Gluten-free: Use GF pasta sheets or zucchini slices