The requests are now coming in for hot meals at my house. Winter is nearly here, and while the weather is cold, salad is not going to “cut it” for dinner it appears. This winter I am revamping classic family favourites with a plant-based twist. I loved the Shephard’s pie last week and put together this delicious and very nutritious Bean Lasagne this week. Personally I like the addition of the pasta sheets but if you are vegan or gluten free simply leave out the pasta and you will still have a great dish. 

One of the best things about the classic baked family favourites is that they will last for a couple of meals. Cook a batch of this (or make two at a time for large families) and you will have dinner sorted for two nights in a row. 

lasagne with beans 6

Veggie Lasagne with Bean Bechamel Sauce
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  1. Tomato Sauce........
  2. 2 onions
  3. 2 teaspoons coconut oil
  4. 1/8 teaspoon garlic graduals
  5. 700ml tomato passata
  6. 1/2 teaspoon dried mixed Italian herbs
  7. 1 salt reduced veggie stock cube
  8. salt and pepper
  9. Bean Bechamel Sauce........
  10. 4 cups cooked light coloured beans (e.g. cannellini, butter, black eye)
  11. 1/4 preserved lemon
  12. 1 cup fresh basil leaves
  13. 2 tablespoons nutritional yeast
  14. 1 cup filtered water
  15. salt and pepper
  16. Other ingredients........
  17. 2 large eggplants
  18. 2 cups baby spinach leaves
  19. 1 packet of pasta sheets
  20. 2 tablespoons almond meal
  21. 1/4 teaspoon lemon zest
  1. Start by preparing the tomato sauce.
  2. Dice the onions and saute in a heavy based pan, over a medium heat, with coconut oil for 10 minutes or until soft.
  3. Add the garlic graduals, passata, herbs, crumbled stock cube and salt and pepper to taste and simmer for 10 minutes.
  4. Next make the Bean Bechamel Sauce.
  5. Blend the beans, preserved lemon, basil, nutritional yeast,water, salt and pepper in your food processor until smooth.
  6. Then prepare the rest of the dish.
  7. Slice the eggplants lengthways into 1/2 centimetre strips and grill until soft on a griddle pan or in your sandwich press.
  8. Assemble the lasagne by layering the tomato sauce, eggplant, baby spinach, pasta sheets and bean sauce, repeating three times to fill a baking dish.
  9. Top with an even layer of almond meal and lemon zest.
  10. Bake in a moderate 160degC oven for 30-40minutes or until the pasta sheets are soft.
Veggies & Me

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