Easy vegetarian bean and cheese lasagne

    55 min

    This recipe is really easy, quick, delicious and only requires a few ingredients.

    118 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 1 (400g) tin kidney beans, drained
    • 1 (400g) tin chopped tomatoes, drained
    • 1/2 red pepper, chopped
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 50g butter
    • 3 tablespoons plain flour
    • 350ml cold milk
    • 50g grated Parmesan cheese
    • 4 refrigerated lasagne sheets
    • 100g grated Gruyere cheese

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat the olive oil in a frying pan over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in beans, tomatoes and red pepper. Season with basil, oregano, salt and pepper. Continue cooking 10 minutes, stirring occasionally.
    3. 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.
    4. Spread 1/2 the bean mixture in a 23cm baking dish, and top with 2 lasagne sheets. Layer with remaining bean mixture and remaining sheets. Cover with the sauce, and top with Gruyere cheese.
    5. Bake 20 minutes in the preheated oven, or until lightly browned.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Average global rating:

    Reviews in English (70)


    It was a very simple, but flavoursome meal. Thank you  -  12 Jan 2010


    Really love this and new family favourite I keep making  -  12 Feb 2017


    I was a little doubtful about this at first because it didn't have a lot of cheese inside, but it was great! The sauce on top really completed it! Next time I'll use 2 cans of beans (mashing one for texture) because I would have liked it to be a bit thicker.  -  16 Dec 2007  (Review from Allrecipes US | Canada)