Craving lasagna but looking for a lighter, plant powered version that doesn’t sacrifice flavor or texture? Meet butter bean lasagna a comforting, creamy, protein rich dish that’s quickly becoming a favorite in the gatetasty kitchen.
Developed with Chef Lucas Benetti, this lasagna skips the meat but delivers big flavor through tender noodles, garlic simmered butter beans, savory marinara, and creamy béchamel or ricotta layers. It’s hearty, satisfying, and ideal for meal prep, vegetarian guests, or anyone looking to add more plant based meals to their rotation.
What Makes Butter Bean Lasagna Unique?
Unlike traditional lasagna that uses ground beef or sausage, this version builds its body and creaminess with butter beans, also known as lima beans. Their naturally creamy texture and mild flavor make them perfect for absorbing sauces and melting into the dish.
Why Butter Beans Work So Well
| Feature | Benefit in Lasagna |
|---|---|
| Creamy texture | Mimics ricotta or béchamel |
| Neutral flavor | Absorbs herbs, garlic, and tomato richness |
| High in protein & fiber | Makes the dish filling and nutritious |
| Affordable and shelf stable | Canned or dried options available |
Chef Lucas says: “Butter beans are humble but powerful. They add creaminess and nutrition without overpowering the dish.”
Chef Lucas Benetti’s Plant Powered Lasagna Secrets
Known for transforming everyday ingredients into gourmet experiences, Chef Lucas Benetti brings his signature approach to this plant forward comfort dish.
Lucas’s Key Lasagna Tips
- Layer with contrast: Alternate creamy bean layers with acidic marinara
- Add fresh herbs: Basil and oregano brighten up the heavier elements
- Use no boil noodles: They soak up flavor and simplify prep
- Infuse your beans: Simmer with garlic, olive oil, and a splash of lemon juice for brightness
- Finish uncovered: Let the top get golden and bubbly before serving
“A good lasagna is all about balance soft, crispy, creamy, tangy. Butter beans give you that balance beautifully,” says Lucas.
gatetasty’s Step by Step Butter Bean Lasagna Recipe
Whether you’re cooking for the family or prepping lunches for the week, this butter bean lasagna is simple to assemble and rewarding to eat.
Ingredients (Serves 6–8)
- 9 no boil lasagna noodles
- 2 cans butter beans, drained and rinsed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups ricotta or vegan ricotta alternative
- 2½ cups marinara sauce (store bought or homemade)
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
- 1½ cups shredded mozzarella or dairy free cheese
- Fresh basil for garnish
Instructions
1. Preheat oven
Set oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Prepare bean layer
In a skillet, sauté garlic in olive oil. Add butter beans and mash lightly with a fork. Stir in oregano, salt, and chili flakes. Simmer for 5 minutes, then remove from heat.
3. Layer the lasagna
In your baking dish, layer in this order:
- ⅓ of marinara
- 3 noodles
- ½ of bean mixture
- ⅓ of ricotta
Repeat layers, finishing with noodles, marinara, and shredded mozzarella on top.
4. Bake
Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes, or until bubbly and golden.
5. Rest & serve
Let cool for 10 minutes before slicing. Garnish with basil.
Layering Tips, Substitutions & Texture Table
| Component | Alternative | Texture & Flavor Notes |
|---|---|---|
| Butter beans | White beans, mashed chickpeas | Similar creaminess and mild flavor |
| Ricotta | Cottage cheese, vegan tofu ricotta | Swap for dietary needs |
| Marinara | Tomato basil sauce, pesto swirl | Adds acid and depth |
| Mozzarella | Vegan cheese, provolone blend | Stretchy, melty finish |
| Lasagna noodles | Zucchini slices, gluten free noodles | Adjust to diet or carb preference |
Flavor Pairings, Sides & Leftover Ideas
This lasagna stands strong on its own but pairs beautifully with bright sides and crisp textures.
Pair With:
- Garlic bread or rosemary focaccia
- Arugula salad with lemon vinaigrette
- Roasted vegetables (zucchini, cherry tomatoes, bell peppers)
- A glass of chilled white wine or sparkling water with lemon
Leftover Ideas:
| Leftover Use | How to Repurpose |
|---|---|
| Next day lunch | Reheat in oven or microwave |
| Lasagna roll ups | Roll into tortillas or wraps with greens |
| Soup base | Chop and simmer in broth for hearty soup |
| Lasagna muffins | Bake in muffin tins for lunchboxes |
Nutrition Facts & Meal Prep Advice
| Per Serving (est.) | Nutritional Highlights |
|---|---|
| Calories: ~340–380 | Depending on cheese and sauce used |
| Protein: 14–18g | From butter beans and ricotta |
| Fiber: 6–8g | Excellent for digestion and fullness |
| Prep time: 15 mins | Easy to assemble |
| Cook time: 40–45 mins | Ideal for batch cooking |
| Freezer friendly | Yes – freeze in portions or full tray |
Tip: Let cool completely before freezing. Reheat covered at 350°F until heated through.
FAQs About Butter Bean Lasagna
1. Can you put butter beans in lasagna?
Yes! Butter beans are a great addition to lasagna. Their creamy texture and neutral flavor make them a perfect substitute for meat or even cheese layers. In this recipe, they create a rich, satisfying filling that pairs beautifully with tomato sauce, herbs, and pasta sheets.
2. Are butter beans healthier than pasta?
Butter beans and pasta offer different nutritional benefits. Butter beans are high in fiber, plant based protein, iron, and complex carbs, making them a great addition to a balanced diet. Pasta, especially when made from white flour, is lower in fiber and protein. Adding butter beans to your lasagna boosts its nutritional value and makes it more filling.
3. How do you keep veggie lasagna from getting soggy?
To avoid soggy veggie lasagna:
- Use no boil noodles that absorb moisture during baking
- Drain or pre cook watery vegetables like zucchini or spinach
- Let the lasagna rest for 10–15 minutes before slicing
- Avoid using too much sauce or liquid in each layer
Chef Lucas Benetti also suggests briefly par cooking beans and using a thick marinara sauce to help layers hold together without excess moisture.
4. Can I use butter beans instead of cannellini beans?
Yes, butter beans can easily replace cannellini beans in most recipes. Both are mild, creamy white beans, but butter beans have a slightly richer texture. In lasagna, butter beans work especially well because they create a more velvety consistency in the filling.
Conclusion
Whether you’re vegetarian, looking to cut back on meat, or simply craving something hearty and healthy, butter bean lasagna checks all the boxes. It’s rich, comforting, full of flavor and easy enough for a weeknight dinner.
With Chef Lucas Benetti’s technique and the gatetasty method, this dish becomes more than a meatless option it becomes a new family favorite.
For more plant based recipes and comfort food upgrades, visit gatetasty.com, where Chef Lucas Benetti transforms everyday ingredients into delicious moments.
