Red Bean Lasagna



Red bean lasagna 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

  • 2 carrots, cubed

  • 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

  • 8 oz lasagna (nine pieces of noodle for 9"x 12" dish

  • Béchamel sauce (see below)

  • 12 oz. goat chèvre, cut in rounds

  • 2 oz. freshly grated parmesan or sheep pecorino


  • Lasagna: Initially I used No Boil lasagna noodles. They are much easier to use, but the lasagna dish became drier than I had wanted. The No Boil noodles do soak up the moisture. In my most recent version of this recipe I used ordinary noodles and parboiled them. But after ending up with clumped noodles, I found the best method is to cook the noodles just three at a time and fish them out with a wooden spoon. Then lay them on a plate with waxed paper between. I cooked them al dente, which in Colorado was ten minutes but would probably be eight minutes at a lower elevation. You will need 2-3 noodles per layer, depending on the size of your pan. In the photo I actually used a 9"x9" pan but subsequently I have used a 9"x12" pan, which used a total of 9 lasagna noodles.

  • Set oven to 400’F.

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

  • Heat oil in medium saucepan. Fry garlic for a few seconds. Add carrots and stir fry for a few minutes, Next 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

  • If using No Boil lasagna, rinse under cold water

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

  • Add another layer of lasagna, half the remaining béchamel and the rest of the bean mix.

  • Top it off with lasagna, 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


  • 5 Tbsp. cornflour

  • 1 qt. unsweetened almond milk

  • 1 bay leaf

  • A few stalks flatleaf parsley

  • 1 .5Tbsp. 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.

  • Stir in the mustard and season with the salt, pepper and nutmeg.

Recipe adapted from Rose Elliot's Vegetarian Pasta

 Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!