Lasagna Beans (High Protein, One Pan)
Lasagna beans are everything you love about lasagna - rich tomato sauce, creamy ricotta, bold Italian-style flavor - without the pasta, the baking, or the hour of prep. Cannellini beans and lentils simmer together in a deeply flavored tomato sauce, then get finished with a quick whipped tofu ricotta and melted vegan cheddar. One pan, 30 minutes, genuinely satisfying.
Table of contents
What lasagna beans are
Lasagna beans are a one-pan dish that takes everything that makes lasagna satisfying - a rich tomato meat sauce, a creamy ricotta layer, melted cheese on top - and rebuilds it with white beans and lentils instead of pasta. The result has all the bold, comforting flavor of lasagna in a fraction of the time, with more protein and fiber per serving, and without the layering and baking.
The concept has gained traction across the food internet because it delivers on a real craving - something rich and Italian-flavored and deeply comforting - without the effort. Most versions use gigante or cannellini beans with a tomato sauce and some kind of cheese layer on top. What varies is how much protein is actually in the dish, whether the ricotta element is genuinely flavorful, and whether the whole thing comes together in one pan or still requires an oven.
This version is fully plant-based, and lands on the table in 30 minutes.
What makes this version different
The main competitor recipes for lasagna beans use real dairy ricotta and either meat or a meat substitute in the sauce. The plant-based versions that do exist tend to skip the ricotta layer entirely or use store-bought vegan cheese as the only topping - which doesn't deliver the creamy, layered richness that makes lasagna feel like lasagna.
This recipe has two things working in its favour. First, the tofu ricotta is made from scratch - drained tofu blended with lemon, garlic, oregano, and olive oil - and it tastes genuinely creamy and well-seasoned, not like a workaround. Second, lentils go into the tomato sauce alongside the cannellini beans. That's not something any competitor does, and it makes a real difference: the lentils add body and protein that turns the sauce into something substantial, not just beans swimming in tomato.
Everything is done in 30 minutes. It gets the melted cheese on top - from vegan cheddar stirred in at the end.
Ingredient notes
Cannellini beans. Two 15 oz cans, drained and rinsed. Cannellini beans are the right choice here - they're large enough to hold their shape in the sauce and have a creamy interior that suits the lasagna profile. Butter beans work as a substitute and give an even meatier texture.
Lentils. One 15 oz can of cooked lentils, drained. They go into the tomato sauce with the beans and add protein, body, and a slightly earthy flavor that deepens the sauce. Green or brown lentils are best - they hold their shape. Red lentils will partially dissolve into the sauce, which gives a thicker result but a different texture.
Onion. One medium onion, diced. The flavor base - cooked down in olive oil before the garlic and tomato sauce go in.
Olive oil. Two tablespoons for the sauce. Three tablespoons for the tofu ricotta - it's what makes the ricotta smooth and rich rather than grainy.
Garlic. Three cloves in the tomato sauce, two more in the tofu ricotta. Garlic appears in both components and it ties the dish together.
Tomato sauce. Eighteen ounces of tomato sauce (passata). This is the base of the lasagna-style sauce - it coats the beans and lentils and reduces slightly as everything simmers. Don't substitute crushed tomatoes without blending them first; the texture should be smooth and saucy, not chunky.
Tofu ricotta. Ten ounces of firm tofu, drained well - the better you drain it, the smoother the ricotta. Blended with lemon juice, oregano, garlic, and olive oil, it becomes a creamy, tangy spread that goes over the top of the beans. It's quick and far better than leaving the topping out.
Vegan cheddar. Half a cup of shredded vegan cheddar, stirred in at the end. It melts into the surface of the dish and gives it the cheese pull associated with lasagna. Most plant-based cheddar shreds melt acceptably well when stirred into a hot dish - if yours doesn't, cover the pan for a minute to help it along.
Salt and pepper. Season the tomato sauce after it has reduced slightly, and season the tofu ricotta separately before it goes on top.
How to make them
Start the tofu ricotta first so it's ready when you need it. Drain the tofu well, pressing out as much moisture as you can with a clean towel. Add the tofu to a food processor or blender with the lemon juice, oregano, two garlic cloves, and three tablespoons of olive oil. Blend until smooth and creamy. Season with salt and pepper and set aside.
Heat two tablespoons of olive oil in a large wide skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden. Add the three minced garlic cloves and cook for another 60 seconds until fragrant.
Pour in the tomato sauce and stir to combine. Add the drained cannellini beans and lentils. Stir everything together, bring to a gentle simmer, and cook for 8 to 10 minutes until the sauce has reduced slightly and thickened around the beans. Season with salt and pepper to taste.
Spoon the tofu ricotta over the surface of the beans in dollops - don't stir it in, just let it sit on top. Scatter the shredded vegan cheddar over the ricotta. Bake at 400°F / 200°C for 15 to 20 minutes until bubbling and golden on top. It won't take longer than the stovetop method but it does require an extra dish.
Ways to serve
Lasagna beans are a complete dinner on their own - the beans and lentils make them filling and protein-rich without anything else. That said, crusty bread on the side for sauce-mopping is highly recommended.
They also work well as a component in a bigger spread: alongside a simple green salad, or paired with roasted vegetables. For a more casual dinner, serve them straight from the pan at the table with bread and a salad and let people help themselves.
A scattering of fresh basil on top right before serving adds color and a bright note against the richness of the sauce. A drizzle of good olive oil works too.
Storage and make-ahead
Leftovers keep in the fridge for up to 3 days in a sealed container. Reheat in a pan over medium-low heat with a splash of water to loosen the sauce. The tofu ricotta and cheese topping will merge into the beans as it sits, which is fine - it becomes more of a saucy mixed dish when reheated, rather than a layered one.
The tomato bean base (without the ricotta and cheese) can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Add the tofu ricotta and cheese fresh when reheating and serving.
The tofu ricotta itself keeps in the fridge for 4 to 5 days in a sealed container and works well as a spread on toast or in wraps, so making a double batch is worth it.
FAQ
Yes - cook 150g of green or brown lentils separately until just tender (about 20 minutes), drain them, and add them in place of the can. Red lentils cooked this way will be very soft and will partially dissolve into the sauce.
A high-powered blender gives the smoothest result, but a food processor works well too. If you don't have either, mash the tofu well with a fork and mix in the other ingredients - the texture will be more rustic but the flavor will be the same.
Any brand that melts reasonably well. Violife, Daiya, and Follow Your Heart cheddar shreds all work. If your vegan cheese doesn't melt easily, covering the pan with a lid over low heat for a couple of minutes helps.
The dish still works without it - you'd essentially have white beans and lentils in tomato sauce with melted cheese on top, which is still very good. But the tofu ricotta is what makes it feel like lasagna rather than just a bean stew, so it's worth making.
More recipes you'll love
- Eggplant Lasagna
- Stuffed Shells
- French Onion Butter Beans
- Tofu Pasta Casserole
- Lentil Three Bean Chili
If you make these lasagna beans, I'd love to hear what you think. Leave a comment below or find me on Instagram or Facebook - always great to see what's cooking in your kitchen.
Florian
Lasagna Beans
Lasagna beans are white beans and lentils simmered in tomato sauce, topped with a quick tofu ricotta. All the lasagna flavor, no pasta, one pan.
Ingredients
For the bean base:
- 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
- 1 can (15 oz / 425g) lentils, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 18 oz (510g) tomato sauce (passata)
- Salt and pepper to taste
For the tofu ricotta:
- 10 oz (280g) firm tofu, well drained
- ½ lemon, juiced
- 1 teaspoon dried oregano
- 2 cloves garlic
- 3 tablespoons olive oil
- Salt and pepper to taste
To finish:
- ½ cup (60g) vegan cheddar, shredded
Instructions
- Make the tofu ricotta first. Drain the tofu well and press out as much moisture as possible using a clean kitchen towel or paper towels. Add the drained tofu, lemon juice, oregano, 2 garlic cloves, and 3 tablespoons of olive oil to a food processor or blender. Blend until completely smooth and creamy. Season generously with salt and pepper. Taste and adjust — it should be bright from the lemon and aromatic from the garlic. Set aside.
- Heat the 2 tablespoons of olive oil in a large wide skillet or sauté pan over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden at the edges. Don't rush this step — a properly cooked onion gives the sauce a sweeter, deeper base.
- Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant. Pour in the tomato sauce and stir to combine with the onion and garlic.
- Add the drained cannellini beans and lentils to the pan. Stir everything together until the beans and lentils are evenly coated in the tomato sauce. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce has thickened slightly and reduced around the beans. Season with salt and pepper to taste.
- Spoon the tofu ricotta over the surface of the bean mixture in generous dollops — aim to cover most of the surface without stirring it in. Scatter the shredded vegan cheddar over the ricotta layer.
- Bake at 400F until the vegan cheddar has melted. Serve directly from the pan, making sure each portion gets some of the tomato bean base and a scoop of the tofu ricotta and cheese from the top.
Notes
- Bean choice: cannellini beans are ideal for their size and creamy texture. Butter beans (lima beans) are an excellent substitute — they're larger and even meatier. Regular white beans or navy beans also work.
- Lentil texture: green or brown lentils from a can hold their shape best. Red lentils (pre-cooked) will soften and partially dissolve into the sauce — this makes it thicker and creamier but less distinct in texture.
- Tofu ricotta texture: the drier the tofu, the smoother the ricotta. Press the tofu for at least 5 minutes before blending. Extra-firm tofu gives a slightly denser result; firm tofu gives a creamier, more spreadable one.
- Melting the cheese: if your vegan cheddar doesn't melt readily, cover the pan and let it sit over the lowest heat for a few extra minutes. A splash of water in the pan helps create steam that melts the cheese.
- Make-ahead: the bean and tomato base keeps in the fridge for 3 days or freezes for 2 months. Add the tofu ricotta and cheese fresh when reheating.
- Serving suggestion: crusty bread on the side is highly recommended. A scattering of fresh basil right before serving adds brightness.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 525Total Fat: 23gSaturated Fat: 9gUnsaturated Fat: 11gCholesterol: 0mgSodium: 945mgCarbohydrates: 37gFiber: 11gSugar: 5gProtein: 25g
