Go Back
Baked butter bean lasagna in a glass dish, golden brown and bubbly.

Butter Bean Lasagna

Bitty
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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Vegetarian
Cuisine Italian
Servings 8
Calories 475 kcal

Equipment

  • Large skillet or deep saucepan
  • Mixing Bowl
  • 9x13-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.
    Sautéed vegetables for butter bean lasagna in a white pan.
  • 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 9x13-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.
    Butter bean lasagna ingredients in a glass baking dish, including pasta sheets, vegetables, and cheese.

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 9x13-inch dish yields 8 generous portions—perfect for family dinners or meal prep.
Keyword butter bean lasagna, healthy lasagna recipe, meatless meals, vegetarian lasagna