Red Bean Lasagna

Low-fat cheeses and egg product make this meatless lasagna recipe perfect for a healthy family meal.

Prep Time:
45 mins
Additional Time:
55 mins
Total Time:
1 hrs 40 mins
8 servings


  • 1 tablespoon cooking oil

  • 1 large onion, chopped (1 cup)

  • 1 carrot, chopped (1/2 cup)

  • 1 clove garlic, minced

  • 1 (15 ounce) can red beans, drained and rinsed

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • ¼ cup snipped fresh parsley (Optional)

  • 1 tablespoon snipped fresh basil or 1 1/2 teaspoons dried basil, crushed

  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed

  • 6 dried whole wheat or regular lasagna noodles

  • 2 cups sliced fresh mushrooms

  • 12 ounces carton low-fat cottage cheese, drained

  • 1 cup shredded part-skim mozzarella cheese (4 ounces)

  • ¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten

  • ¼ cup grated Parmesan cheese

  • 3 cups coarsely chopped fresh spinach

  • 2 tablespoons coarsely snipped fresh parsley, basil and/or oregano (Optional)


  1. In a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

  2. Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.

  3. Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.

  4. Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.

  5. Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.

Nutrition Facts (per serving)

243 Calories
6g Fat
29g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 18g 35%
Total Fat 6g 8%
Saturated Fat 3g 13%
Cholesterol 13mg 4%
Vitamin A 2809IU 56%
Vitamin C 16mg 18%
Folate 42mcg 11%
Sodium 631mg 27%
Calcium 225mg 17%
Iron 3mg 14%
Magnesium 23mg 5%
Potassium 346mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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