Estimated reading time: 7 minutes
A hot plate of lasagna comes out of the oven, with layers of pasta holding a rich, tasty filling, and on top, there is melted, golden cheese. Now, picture it without any meat and full of healthy ingredients. This is butter bean lasagna—a meal that I love to make for warm family dinners and to impress my friends!. Whether you’re a vegetarian, trying to cut back on meat, or just curious about a healthier lasagna twist, this recipe is for you.
In this post, I’ll share everything you need to whip up a mouthwatering butter bean lasagna, from the ingredients to step-by-step instructions, plus some handy tips to make it your own. We’ll explore why butter beans are the star of this dish, how to serve it up in style, and even a few variations for different dietary needs. Ready to dip into a plate of comfort that’s as nutritious as it is delicious? Let’s get cooking!
Table of contents
Ingredients for Butter Bean Lasagna
Here’s what you’ll need to create this vegetarian masterpiece. I’ve included notes to help you shop smart and swap ingredients if needed.
| Ingredient | Quantity | Special Notes |
| Lasagna noodles | 12 | Regular or no-boil; cook regular noodles al dente per package instructions. |
| Butter beans | 2 cans (15 oz ea) | Drained and rinsed; look for creamy, large lima beans for best texture. |
| Chopped tomatoes | 1 can (28 oz) | Opt for high-quality canned tomatoes for rich flavor. |
| Zucchini | 2 medium | Sliced thin; adds a fresh, subtle crunch. |
| Frozen spinach | 10 oz | Thawed and drained; fresh spinach works too—just wilt it first. |
| Ricotta cheese | 2 cups | Full-fat for creaminess; part-skim is fine if watching calories. |
| Eggs | 2 | Helps bind the ricotta layer; skip for vegan (see variations). |
| Parsley | 1/4 cup chopped | Fresh is best, but dried (1 tbsp) works in a pinch. |
| Mozzarella cheese | 2 cups grated | For that melty, golden top—freshly grated melts better. |
| Parmesan cheese | 1/2 cup grated | Adds a nutty finish; optional but recommended. |
| Onion | 1 medium | Finely chopped for the sauce base. |
| Garlic | 2 cloves | Minced; fresh garlic elevates the flavor. |
| Olive oil | 2 tbsp | For sautéing—extra virgin adds a nice touch. |
| Salt & pepper | To taste | Adjust based on your preference or dietary needs. |
Kitchen Equipment Needed For Butter Bean Lasagna
To make this butter bean lasagna, you’ll need a few basic tools. Don’t worry if you’re missing something—there are workarounds!
- Large skillet: For cooking the sauce. A deep saucepan works too.
- Mixing bowl: To combine the ricotta mixture. Any bowl will do.
- 9×13-inch baking dish: Standard lasagna size; an 8×12-inch dish is okay but might need fewer noodles.
- Spatula or spoon: To mix the sauce..
- Foil: To cover while baking—keeps it moist.
- Oven: Preheat to 375°F (190°C).
Step-by-Step Instructions
Time needed: 45 minutes
Let’s break this down into simple steps so your butter bean lasagna comes out perfect every time. Warm up your oven to 375°F (190°C) prior to commencing your preparation.
- Prepare the sauce:
Put 02 tablespoons of olive oil in a big frying pan. Heat it on medium heat. Add 01 chopped onion and 2 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Add the beans and veggies:
Stir in 2 cans of drained butter beans, mashing about half with your spoon to thicken the sauce. Pour in 1 can (28 oz) of chopped tomatoes and 10 oz of thawed, drained spinach. Season with pepper and salt, then simmer for 15-20 minutes. Add 2 thinly sliced zucchinis for the last 5 minutes.
- Mix the ricotta layer:
In a bowl, mix together 2 cups of ricotta cheese, 2 eggs, and 1/4 cup of chopped parsley. Add a bit of pepper and salt. Stir everything until it is smooth.
- Arrange the layers of the lasagna:
In a 9×13-inch baking dish, put a small layer of sauce on the bottom. Lay down 4 lasagna noodles, followed by 1/3 of the remaining sauce, then 1/3 of the ricotta mixture. Repeat this layering twice more. Top with 2 cups grated mozzarella and 1/2 cup grated Parmesan.
- Bake it:
Cover the dish with aluminum foil and bake it in the oven for 25 minutes. Then, take off the foil and bake it for another 15 to 20 minutes, until the cheese on top is golden and bubbly. Let it rest for 10 minutes before slicing—this helps it hold together.
Tips & Tricks
Want to nail this healthy lasagna recipe every time? Here’s what I’ve learned:
- Cook noodles al dente: If using regular noodles, undercook them slightly—they’ll finish in the oven.
- Layer evenly: Spread the sauce and ricotta thinly but consistently for balanced bites.
- Thicken the sauce: If it’s too runny, simmer longer or mash more beans.
- Freeze like a pro: Assemble and freeze unbaked, or bake and freeze leftovers for up to 3 months—just thaw before reheating.
- Avoid sogginess: Drain spinach thoroughly to keep the lasagna firm.
Butter Bean Lasagna Serving Ideas
This dish shines on its own, but a few sides can make it a meal to remember:
- Fresh green salad: A simple mix of arugula, lemon, and olive oil cuts through the richness.
- Garlic bread: Perfect for scooping up extra sauce—use a baguette if you’re feeling fancy.
- Roasted veggies: Pair with roasted carrots or broccoli for a nutrient boost.
Serve it family-style on a big platter for that cozy, inviting vibe!
Nutritional Information
Here’s a simple guess for each serving (for 8 servings total):
- Calories: 450-500
- Protein: 20-25g (thanks, butter beans!)
- Carbs: 40-45g
- Fat: 20-25g
- Fiber: 5-7g
It’s a hearty, balanced meal that keeps you full without weighing you down.
Variations & Alternatives
Switch it up to suit your taste or dietary needs:
- Vegan version: Swap ricotta for cashew cream, skip the eggs, and use vegan mozzarella.
- Gluten-free: Use gluten-free lasagna noodles—check the package for cooking times.
- Bean swap: Try cannelli or kidney beans for a different flavor twist.
- Veggie boost: Add mushrooms or bell peppers to the sauce for extra texture.
FAQ Section
Yes! Just layer them dry and ensure your sauce has enough liquid—they’ll soften during baking.
Up to 4 days in an airtight container. Reheat in the oven or microwave.
Absolutely—it’s packed with protein, fiber, and veggies, making it a nutritious choice.
Yes, assemble it up to a day ahead, refrigerate, and bake when ready.
Butter beans are larger and creamier than, say, cannelli beans, giving this lasagna its signature texture.
Who Should Skip This Recipe?
I get it—not every dish is for everyone. Here’s who might want to pass:
- Dairy-sensitive folks: With ricotta, mozzarella, and Parmesan, this isn’t lactose-friendly (try the vegan variation!).
- Low-carb dieters: The noodles and beans might not fit keto or strict low-carb plans.
- Meat lovers: If you can’t imagine lasagna without meat, this might not hit the spot—though I’d say give it a shot anyway!
No hard feelings—it’s all about finding what works for you.
What Do You Think?
Have you tried butter bean lasagna yet? I’d love to hear how it went—or if you’ve got your own twist to share! Drop a comment below. For more tasty ideas, check out my breakfast recipes, dinner ideas, or lunch favorites.
My Experience with Butter Bean Lasagna
The first time I made butter bean lasagna was a happy surprise. A friend invited me for dinner and said she would make “something different.” When she served the dish, it was layers of creamy beans and vegetables, with cheese bubbling on top. I loved it! When I got home, I wanted to make it myself. I turned my kitchen into a place to experiment with lasagna. Some of my meals were too watery, and others didn’t have enough flavor. But after a few tries, I found the right recipe. Now, I use it a lot for potlucks. That first bite is always warm and comforting, and it feels like a hug from the inside. What is your comfort food story?
Related Recipes You Might Enjoy
Did You Make This Recipe!
There are no reviews yet. Be the first one to write one.
Butter Bean Lasagna
Equipment
- Large skillet or deep saucepan
- Mixing Bowl
- 9×13-inch baking dish
- Spatula or wooden spoon
- Aluminum foil
- Oven
Ingredients
- 12 Lasagna noodles Regular or no-boil; cook regular noodles al dente per package instructions.
- 2 can15 oz each Butter beans Drained and rinsed; creamy texture, high in protein.
- 1 can 28 oz Chopped tomatoes High-quality for best flavor.
- 2 medium Zucchini Sliced thin; adds freshness.
- 10 oz Frozen spinach Thawed and drained; or use fresh chopped and wilted.
- 2 cups Ricotta cheese Full-fat for creaminess; part-skim works too.
- 2 Eggs Binds the ricotta mixture; omit for vegan version.
- 1/4 cup Parsley Fresh chopped; 1 tbsp dried as a substitute.
- 2 cups Mozzarella cheese Grated; freshly grated melts best.
- 1/2 cup Parmesan cheese Grated; adds a nutty finish—optional.
- 1 medium Onion Finely chopped for the sauce base.
- 2 cloves Garlic Minced; fresh for maximum flavor.
- 2 tablespoons Olive oil Extra virgin preferred for sautéing.
- Salt To taste Adjust based on preference or sodium needs.
- Black pepper To taste Freshly ground for best taste.
Instructions
- Prepare the Sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Cook the Bean Mixture: Stir in 2 cans (15 oz each) drained butter beans, mashing about half with a spoon to thicken. Add 1 can (28 oz) chopped tomatoes and 10 oz thawed, drained spinach. Season with salt and pepper, then simmer for 15-20 minutes. Add 2 thinly sliced zucchinis for the last 5 minutes.
- Mix the Ricotta Layer: In a bowl, combine 2 cups ricotta cheese, 2 eggs, and 1/4 cup chopped parsley. Season with salt and pepper, stirring until smooth.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce. Lay down 4 lasagna noodles, followed by 1/3 of the remaining sauce, then 1/3 of the ricotta mixture. Repeat this layering twice more. Top with 2 cups grated mozzarella and 1/2 cup grated Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is golden and bubbly. Let rest for 10 minutes before slicing.
Notes
Freezing: Assemble and freeze unbaked for up to 3 months, or freeze baked leftovers. Thaw overnight in the fridge before reheating.
Substitutions: Use gluten-free noodles for a gluten-free version, or swap ricotta and mozzarella for vegan alternatives to make it dairy-free.
Serving Size: One 9×13-inch dish yields 8 generous portions—perfect for family dinners or meal prep.
