Sunday, February 20, 2011

Lasagna with White Bean Basil Filling



Oh how I love lasagna! It's the perfect clean out the fridge meal. I like to add odds and ends to the dish and this one is no exception! I used leftover zucchini, onion, kale and chickpeas to bulk up the filling along with my Roasted Garlic Simple Marinara as the sauce.

I have a great tip for noodles. Take some very hot water and pour it into your 9 by 13 pan along with a t of oil. Add your dry noodles and let them soak while you are preparing the rest of your lasagna ingredients.(around 15 minutes) Just before layering, drain the noodles. This will soften them enough so they cook easily yet eliminate the breakage and irritation of boiling your pasta. I used whole wheat lasagna noodles. 6 in all to reduce calories.

The filling was a delicious blend of basil and white beans. You can use this as a filling, as a spread or a dip for vegetables. It's also really good mixed with some pasta cooking water for a light sauce. I used pressure cooked dry beans, but if you use canned you might want to reduce the garlic salt a bit.


White Bean Ricotta Dip/Spread/Filling
·         1 large clove garlic
·         1 t garlic salt
·         1 t lemon pepper
·         2 c white beans; no liquid at all (if you are using canned beans this will be a 29 oz can. Reduce garlic salt by half if using canned beans and then add to taste)
·         1 T balsamic vinegar
·         3 T nutritional yeast
·         Healthy pinch freshly grated nutmeg
·         1/3 c fresh basil
·         2 T best quality olive oil if desired
Method
1.       Pulse garlic, garlic salt and lemon pepper in a food processor
2.       Add the beans, vinegar, yeast, nutmeg and basil. Process until totally smooth
3.       Drizzle with Olive Oil if desired

This is a lasagna that you can feel good about eating. 
What are your favorite lasagna fillings?

15 comments:

  1. Love the bean dip recipe. Thanks

    ReplyDelete
  2. I so appreciate a soy-free option! Thanks so much for a delicious-looking recipe! I'll have to try this asap.

    ReplyDelete
  3. I've been wanting lasagna lately. I love it with spinach , mushrooms, and pesto.

    ReplyDelete
  4. I've never had a vegan lasagna! Does yours ship? Hehe!

    ReplyDelete
  5. I loooooove chopped artichoke hearts and spinach in lasagna . . . not really budget-friendly, but SO tasty!

    ReplyDelete
  6. white bean and basil - yum -- sounds like an awesome filling AND veggie dip. Love those two-for-ones like that! This looks delicious and hearty.

    ReplyDelete
  7. What a great idea! Coincidentally, I just made a large batch of white beans and have a package of lasagna noodles I've been planning to use for the past two weeks. Will make this tommorrow. Thank you!

    P.S. Thank you for the tip about soaking the noodles. If I would have known that the last time I made lasagna...

    ReplyDelete
  8. White bean ricotta? Genius!

    ReplyDelete
  9. Excellent idea for a filling! I've never had white bean ricotta but it really appeals to me. Along with spinach and mushrooms, this sounds like a great lasagna.

    ReplyDelete
  10. This looks like a really wonderful lasagna recipe! And the filling sounds so versatile indeed!

    ReplyDelete
  11. Add me to the chorus, I never thought of bean "ricotta," that is genius!

    ReplyDelete
  12. This looks heavenly. I can't wait to try it!

    ReplyDelete
  13. This sounds absolutely divine. I think I'll love the white bean and basil filling. Can't wait to try it!

    ReplyDelete
  14. Did you cook the veggies before you arranged the lasagna? Most especially the eggplant. I have never really worked with one so I am scared of it, but I want to include it when i cook it because they are just so good!

    Can you post how exactly you arranged the lasagna please :) I really would like to make this for my family, but I do not want to take my chances. It looks very delicious!

    ReplyDelete
    Replies
    1. All of the veggies were cooked.. I used leftovers in this particular lasagne.. basically, this recipe was more about replacing the ricotta with the white bean spread... and using leftovers.. I don't really remember how long I cooked everything for... but a good rule of thumb is to spread sauce on the bottom of the pan, layer the noodles and fillings, more sauce and repeat until you have three layers. The last layer is noddles and I cover them very well with sauce.. and then use tin foil to cover the dish. Bake at 375 for an hour. 30 minutes, covered, 30 minutes uncovered. Good luck!

      Delete