Giant Bean Lasagna

What is it best thing about pizza or lasagna that you love?  Is it the cheese?  Is it the tomato-y sauce?  Is it the blend of cheese and tomato-y sauce?

I discovered this delicious recipe that gives you the tastes of pizza or lasagna without the noodles or crust.  The filling is giant lima beans and don’t knock this recipe until you’ve tried it.  Everyone I have served it to has loved it.   The recipe is called Pizza Beans but I think it serves more like a lasagna.

It is from Smitten Kitchen Every Day by Deb Perelman.  This casserole is filling with vegetables and giant white beans (I used lima beans as that is what I had in the pantry).

I also had some fresh curly kale from the supermarket along with onions, garlic, celery and carrots.  Instead of crushed canned tomatoes, I used an entire bottle of passata (puréed tomatoes). 

All the vegetables are chopped up and ready to sauté, along with shredded mozzarella, grated Parmesan and prepared beans.  I cooked mine from dried but canned beans would be perfect. 

Season the veggies with salt and pepper and sauté the onions, garlic, celery and carrots until softened, and add the chopped kale and continue cooking until it is also softened. 

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Add the tomato sauce and the beans.  The original recipe calls for additional vegetable broth and wine if the mixture gets too dry but I found with the entire bottle of passata, this was not necessary.  Add a little extra water, if necessary.

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Add more salt and pepper if needed.  You could also add some dried basil and dried oregano for additional seasoning and flavour.

Pour the mixture into your roasting pan.
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Top with the shredded mozzarella and grated Parmesan.
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Bake for 10-15 minutes in a pre-heated 475ºF oven until lightly browned on top.

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Ready to serve, sprinkled with chopped parsley, if you would like.  IMG_7488 (3)

This is a hearty main dish to serve with a green salad.  Great for a buffet.  Great after a day of skiing or skating.   Enjoy!

Here is a link to the original recipe:

Pizza Beans

My substitutions are:

  1. I used a bottle of pureed tomatoes (798 ml) instead of crushed canned tomatoes,
  2. No vegetable broth or wine was added.  Add a little extra water if filling is too dry.
  3. I recommend adding dried basil and oregano stirred into the filling before topping.

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