Vegetable lasagna and its crusted beans

La Mère Poule February, 2013
Vegetable lasagna and its crusted beans

Vegetable lasagna and its crusted beans

Portions: 6 to 8 servings

Preparation time: 30 minutes

Cooking time: 30 minutes




9 sheets of lasagna pasta (preferably whole wheat)

1 small eggplant, sliced ​​lengthwise

15ml (1 tbsp) of olive oil

A pinch of salt

Black pepper to taste



The flesh of a medium butternut squash, cooked with a little olive oil

125 ml (1/2 cup) of roasted red pepper (if you have more time, you can fry 1 red pepper)

4 cloves of garlic (if you have more time, you can fry with red peppers for even more flavor)

A pinch of salt

Black pepper to taste


Bean crust

540 ml (1 can) of mixed legumes (mixed beans)

250 ml (1 cup) of milk or soy beverage

15ml (1 tbsp) of dried parsley

15ml (1 tbsp) of onion powder

10 ml (2 tsp) of ground paprika

Black pepper to taste

Mixed nuts (optional)

A trickle of olive oil



10-12 fresh basil leaves

250 ml (1 cup) of light ricotta cheese



1) Place rack in center of oven. Preheat oven to grill (broil).

2) Cook the lasagna pasta sheets according to package directions. Set aside.

3) Meanwhile, line a plate with parchment paper. Brush eggplant slices with oil. Sprinkle with salt and pepper.

4) Broil for about 3 minutes on each side or until the eggplant is golden.

5) Prepare the sauce. Combine meat squash, roasted peppers, garlic, salt and pepper in a food processor and puree. If necessary, add a little chicken broth for a more liquid texture. Set aside.

6) Prepare the crust beans. Combine all ingredients except the mixed nuts and olive oil in a food processor until well blended.

7) Reduce the oven temperature to 350 ˚ F (180 ˚ C).

8) Assemble the lasagna. In the bottom of a rectangular baking dish about 9 x 13 inch (23 cm x 33 cm), pour about a third of the sauce mixture. Add three lasagna sheets, then cover with half of the roasted eggplant. Pour half of the cheese over the eggplant, pepper generously and randomly drop fresh basil leaves. Repeat alternating the ingredients as follows: sauce, lasagna, eggplant, ricotta, basil. Finish with lasagna sheets on top.

9) Garnish with bean mixture mixed. Pepper to taste.

10) Bake in the oven about 20 minutes or until the bean mixture is slightly crusty.

11) Serve in pretty dishes, decorate with nuts and a drizzle of olive oil.


Variations: If you are vegan, you can simply omit the ricotta cheese and replace it with a block of tofu drizzled with semi-soft lemon juice. If you have less time, just use a homemade tomato sauce.

Categories : Vegetarian

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