Lasagna Beans
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Lasagna Beans
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A mash-up of my famous Lasagna Soup and gigantes plaki (Greek baked beans), where giant beans replace the pasta!
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Ingredients
Cheesy Yum
- 1 cup whole milk ricotta
- ½ cup grated parmesan
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 cup shredded mozzarella (use shredded whole milk mozzarella, if you can find it)
Lasagna Beans
- 12 ounces dry gigante white beans, cooked until tender and creamy, yet still firm (See Notes below) (or use 3 cups canned/cooked gigante white beans, rinsed and drained)
- 1 pound bulk Italian Sausage
- 1 large yellow onion, diced
- 4 large garlic cloves, minced
- 2 cans (15 ounces each) crushed tomatoes with no added salt/seasonings, with juices (do not drain)
- 2 teaspoons dried Italian herb seasoning mix
- ¼ teaspoon dried red pepper flakes
- salt & pepper, to taste
- 1½ cups shredded mozzarella
- ¼ cup grated parmesan
- ¼ cup small fresh basil leaves, for garnish
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Instructions
- Note: Before you start, know that if you are cooking dry gigante beans from scratch, you will need to allow extra time. See Notes below.
- Preheat oven to 450°F.
Cheesy Yum
- In a small bowl, stir together ricotta, Parmesan, salt, and pepper. Then fold in mozzarella. Set aside.
Lasagna Beans
- Heat a 2.5 to 3-quart oven-safe deep saute pan, braiser, or shallow Dutch oven over medium to medium-low heat, and brown the sausage with the onion. Stir often, breaking the sausage into small bites. Once the sausage has cooked through and is a bit browned, stir in the garlic and cook for 1 minute. Drain away any excess grease.
- Add crushed tomatoes to pan, stirring and scraping up any bits stuck to the bottom of the pan.
- Bring to a simmer, then fold in the cooked beans. Turn heat down to low and stir in the Italian seasoning and red pepper flakes. Let simmer for 10 minutes. If the mixture is dry, depending on the tomatoes that you use, add a bit of water to loosen it up.
- Taste test, then add salt and pepper, to taste. (If your pan is not oven-safe, now transfer mixture to a 3-quart oven-safe baking dish.) Spread lasagna beans into an even layer, then dollop the prepared cheesy yum over the top, in 8 dollops. With the back of a spoon, press the dollops down into the lasagna beans a bit, to create a more even top surface. Sprinkle mozzarella over the top.
- Bake for 5 minutes, or until cheese is very melty. Then sprinkle Parmesan over the top and bake 5-10 minutes more, or until everything is bubbly and the cheese is melted and just a bit browned.
- Remove from oven and garnish with small fresh basil leaves. Serve with your favorite garlic bread, for scooping up the lasagna beans.
Notes
- How to cook gigante beans:
- Add the dry beans to a colander and rinse under cool water.
- This recipe is mash-up of my famous Lasagna Soup and gigantes plaki (Greek baked beans), where giant beans replace pasta...by way of Smitten Kitchen's pizza beans. recipe!
- Smitten Kitchen's pizza beans. recipe
- !
- Add the dry beans to a colander and rinse under cool water.
- Place the beans in a large bowl and cover with cold water by 1 inch. Let soak overnight, about 12 hours.
- Drain the beans and transfer them to a large pot. Add water to cover beans by 2 inches.
- On the stovetop, bring the water just to a boil. Then reduce heat and simmer, uncovered, for 1 hour. Stir in 1 teaspoon Morton kosher salt. Check the beans now every 20-30 minutes. The goal is for the beans to have soft, creamy centers while still holding their shape. With the beans I use, this usually takes right around 2 hours total simmering time.
- Drain the beans.
Nutrition Information
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Calories
776kcal
(39%)
Carbohydrates
52g
(17%)
Protein
46g
(92%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Cholesterol
126mg
(42%)
Sodium
1346mg
(56%)
Potassium
1784mg
(51%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
1002IU
(20%)
Vitamin C
17mg
(19%)
Calcium
652mg
(65%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 52g | 17% |
| Protein | 46g | 92% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 126mg | 42% |
| Sodium | 1346mg | 56% |
| Potassium | 1784mg | 38% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 17mg | 19% |
| Calcium | 652mg | 65% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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