Red Bean Lasagne



Red bean lasagne offers a balance of grains, beans and vegetables typical of Ayurvedic and Mediterranean recipes. In addition it’s quick and easy as lasagnas go, and quite delicious. Enjoy a healthy comfort food this New Year.


Serves 6

·      1 Tbsp. extra virgin olive oil

·      1 large clove garlic, peeled and cubed

·      1 medium zucchini, cubed in ½ “ pieces

·      14oz can organic whole peeled tomatoes

·      2 15 oz. cans red kidney beans, drained

·      2 heaped Tbsp. organic tomato purée

·      1 tsp. mild chili powder

·      A few springs fresh rosemary and/or fresh sage

·      ½ tsp. Italian seasoning

·      Natural mineral salt and fresh-ground black pepper to taste

·      6 oz.  no-boil lasagna (available at Whole Foods)

·      Béchamel sauce(see below)

·      8 oz. goat chèvre, cut in rounds

·      2 oz. freshly grated parmesan or sheep pecorino



·      Set oven to 400’F.

·      Grease with ghee a casserole tin or glass dish 8”x 12” and at leat 2.5” deep.

·      Heat oil in medium saucepan. Fry garlic for a few seconds.

·      Add zucchini and stir-fry.

·      Add tomatoes, breaking them up with a wooden spoon, then add red beans and herbs.

·      Simmer, uncovered, for 10-15 minutes, until it thickens.

·      Meanwhile, make the béchamel (see below).

·      Add tomato puree, chili powder, and salt and pepper to taste

·      Rinse lasagne under cold water.

·      Cover base of pan with lasagne, pour on a layer of béchamel, then half the bean mix.

·      Add another layer of lasagne and half the remaining béchamel.

·      Top it off with lasagne, dot the chèvre over the top, pour on the rest of the béchamel and scatter the grated cheese on top.

·      Cover with foil and bake for 35-40 minutes. Take the foil off for the last few minutes to top to turn golden brown.


Low- calorie béchamel



·      3 Tbsp. cornflour

·      600 ml unsweetened almond milk

·      1 bay leaf

·      A few stalks flatleaf parsley

·      1 Tbsp. Dijon mustard

·      Natural mineral salt and fresh-ground black pepper to taste

·      Freshly-grated nutmeg to taste



·      Put the cornflour in a bowl and mix with a little of the almond milk.

·      Bring the rest of the almond milk to a boil with the bay leaf and parsley.

·      Pour the boiling milk over the cornflour mix, stirring well. Tip it all back in the pan and stir over moderate heat until it thickens.

·      Sit in the mustard and season with the salt, pepper and nutmeg.

Recipe adapted from Rose Elliot's Vegetarian Pasta