Easy Vegetarian Red Beans Lasagna

Ingredients and Weight:

• 1 pound lasagna noodles
• 2 (15-ounce) cans of red kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 (8-ounce) package of sliced mushrooms
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1/2 teaspoon of sugar
• Salt and pepper to taste
• 1 (32-ounce) container of ricotta cheese
• 1 (15-ounce) container of part-skim mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Preparation Time:

30 minutes

Cooking Time:

50 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions.
3. In a large skillet, heat olive oil over medium heat. Add onion, green peppers, and red peppers. Cook until softened about 5 minutes.
4. Stir in mushrooms, oregano, basil, sugar, salt, and pepper. Cook until mushrooms are tender, about 5 minutes longer.
5. Stir in red kidney beans, black beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a simmer and cook until heated through, about 10 minutes.
6. In a large bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
7. Spread 1 cup of the bean mixture in the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles.
8. Spread with 1/2 of the remaining bean mixture. Top with half of the ricotta mixture.
9. Repeat layers.
10. Cover and bake for 30 minutes.
11. Uncover and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Let stand for 10 minutes before serving.

Nutritional Information:

• Calories: 380
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 1000mg
• Carbohydrates: 48g
• Dietary Fiber: 8g
• Sugar: 12g
• Protein: 24g

Dish Characteristics:

• Vegetarian
• Rich and flavorful
• Comforting
• Easy to make
• Perfect for a crowd

User Comments:

• "This lasagna was a hit with my family. It's so creamy and flavorful!"
• "I love that this recipe is vegetarian. It's a great way to get your veggies in."
• "This is the best lasagna I've ever had. I can't believe it's so easy to make."
• "I made this lasagna for a party, and everyone raved about it."
• "I love the combination of red beans and black beans in this lasagna."

Special Precautions and Tips:

• Be sure to drain and rinse the beans before using them.
• If you don't have any diced tomatoes with green chilies, you can use regular diced tomatoes and add a minced jalapeno pepper to the skillet.
• To make this lasagna ahead of time, assemble it and then cover it and refrigerate for up to 24 hours. When ready to cook, bring to room temperature before baking.
• Serve with a side of crusty bread or a green salad.