Mediterranean White Bean Lasagna
Method
Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini and red pepper and cook for 5–6 minutes until softened. Add the garlic, oregano and smoked paprika and cook for 30 seconds.
Make the bean sauce: Add the cannellini beans and passata. Simmer for 8–10 minutes, gently crushing about one-third of the beans with the back of a spoon to create a thicker, textured sauce. Stir in the spinach and cook for 1–2 minutes. Season with salt and pepper.
Prepare the ricotta layer: Mix the ricotta with half of the Parmesan and the fresh basil. Season lightly with black pepper.
Assemble: Spread a thin layer of the bean sauce in a 20 × 30 cm baking dish. Add a layer of lasagna sheets, followed by sauce and dollops of the ricotta mixture. Repeat until all ingredients are used, finishing with sauce. Sprinkle with mozzarella and the remaining Parmesan.
Bake: Cover with foil and bake at 190°C for 30 minutes. Remove the foil and bake for another 12–15 minutes until bubbling and golden. Rest for 10 minutes before slicing.
Vegan option: Replace the ricotta with 250 g blended firm tofu, mozzarella with 100 g vegan mozzarella, and Parmesan with 2 tbsp nutritional yeast. Use egg-free lasagna sheets. This Mediterranean twist on lasagna replaces a heavy meat filling with creamy cannellini beans, colourful vegetables and spinach. The beans add protein and fibre while ricotta and mozzarella create the comforting layers you expect from a classic baked pasta dish.
Nutrition Facts
Per serving
