u003cstrongu003eCan I use no-boil noodles for butter bean lasagna?u003c/strongu003e

Yes! Just layer them dry and ensure your sauce has enough liquid—they’ll soften during baking.

u003cstrongu003eHow long does it keep in the fridge?u003c/strongu003e

Up to 4 days in an airtight container. Reheat in the oven or microwave.

u003cstrongu003eIs butter bean lasagna healthy?u003c/strongu003e

Absolutely—it’s packed with protein, fiber, and veggies, making it a nutritious choice.

u003cstrongu003eCan I make it ahead?u003c/strongu003e

Yes, assemble it up to a day ahead, refrigerate, and bake when ready.

u003cstrongu003eWhat’s the difference between butter beans and other white beans?u003c/strongu003e

Butter beans are larger and creamier than, say, cannelli beans, giving this lasagna its signature texture.

Butter Bean Lasagna: Easy Cooking Guide

Name: Butter Bean Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Italian
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.)

Description

A creamy, meatless lasagna featuring butter beans, layered with rich tomato sauce, zucchini, spinach, and cheesy goodness. Perfect for vegetarians or anyone craving a healthy comfort food twist!

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.)

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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

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions.
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.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Vegetarian
Cuisine: Italian