Butterbeans replace pasta in this Italian technique from 1960s Tuscany when wheat shortages forced creative substitutions.
Marry Me Butterbean Lasagne
Indulge in our Marry Me Butterbean Lasagne, a delightful twist on a classic favorite that won't break the bank! This vibrant dish features creamy butterbeans and tangy sun-dried tomatoes, layered with gooey cheese and fresh herbs for a satisfying meal. Quick to whip up, it’s the perfect comfort food that will have everyone asking for seconds!
Prep
23
min
Cook
12
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(8)
- Handful fresh basil
- 1 tsp cayenne pepper (5 ml)
- 1 tsp minced garlic (5 ml)
- 1 garlic baguette
- 1 tsp mixed herbs (5 ml)
- 1 red onion
- Handful spinach
- 1 tbsp tomato purée (15 ml)
🥛Dairy & Eggs(1)
- Cheddar cheese
🫙Pantry Staples(1)
- Veggie stock cube
🧂Spices & Seasonings(2)
- Salt & pepper
- 1 tsp smoked paprika (5 ml)
📦Other(4)
- 400g butterbeans (28 tbsp)
- 1-2 tbsp creme fraiche (15-30 ml)
- 6-8 lasagne sheets
- 70g sun-dried tomatoes (2.47 oz)
👨🍳 Instructions
- 1
Dice up your red onion & fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes.
- 2
Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
- 3
Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well.
- 4
Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
- 5
Make sure they’re covered - adding more stock if needs be. Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
- 6
Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
- 7
Serve up with garlic bread straight from the oven and enjoy!
💡 Pro Tips
- ✓Reserve 100ml of the sun-dried tomato oil before cooking to drizzle over the finished dish, as heating oil above 350°F breaks down the concentrated tomato compounds that give depth of flavor.ingredient350°F breakdown point
- ✓Add spinach in the final 30 seconds of simmering to retain maximum nutrients and prevent the oxalates from making the dish bitter through overcooking.timing30 seconds
- ✓Break lasagne sheets into 2-3 inch pieces rather than leaving whole to increase surface area by 40% for better sauce absorption and more even cooking.technique40% surface area increase
- ✓Preheat your grill to maximum temperature (500-550°F) before adding the cheese to create the Maillard reaction within 5 minutes and prevent the creme fraiche from curdling.equipment500-550°F
- ✓Mash 25% of the butterbeans against the pan side to release starches that naturally thicken the sauce without flour, creating better pasta sheet adhesion.technique25% of beans
Share this recipe
Prep
23
min
Cook
12
min
Serves
3
people
Level
beginner
Share this recipe
Butterbeans replace pasta in this Italian technique from 1960s Tuscany when wheat shortages forced creative substitutions.
Marry Me Butterbean Lasagne
Indulge in our Marry Me Butterbean Lasagne, a delightful twist on a classic favorite that won't break the bank! This vibrant dish features creamy butterbeans and tangy sun-dried tomatoes, layered with gooey cheese and fresh herbs for a satisfying meal. Quick to whip up, it’s the perfect comfort food that will have everyone asking for seconds!
📝 Ingredients
Serves 3🥬Fresh Produce(8)
- Handful fresh basil
- 1 tsp cayenne pepper (5 ml)
- 1 tsp minced garlic (5 ml)
- 1 garlic baguette
- 1 tsp mixed herbs (5 ml)
- 1 red onion
- Handful spinach
- 1 tbsp tomato purée (15 ml)
🥛Dairy & Eggs(1)
- Cheddar cheese
🫙Pantry Staples(1)
- Veggie stock cube
🧂Spices & Seasonings(2)
- Salt & pepper
- 1 tsp smoked paprika (5 ml)
📦Other(4)
- 400g butterbeans (28 tbsp)
- 1-2 tbsp creme fraiche (15-30 ml)
- 6-8 lasagne sheets
- 70g sun-dried tomatoes (2.47 oz)
👨🍳 Instructions
- 1
Dice up your red onion & fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes.
- 2
Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.
- 3
Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well.
- 4
Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.
- 5
Make sure they’re covered - adding more stock if needs be. Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.
- 6
Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.
- 7
Serve up with garlic bread straight from the oven and enjoy!
💡 Pro Tips
- ✓Reserve 100ml of the sun-dried tomato oil before cooking to drizzle over the finished dish, as heating oil above 350°F breaks down the concentrated tomato compounds that give depth of flavor.ingredient350°F breakdown point
- ✓Add spinach in the final 30 seconds of simmering to retain maximum nutrients and prevent the oxalates from making the dish bitter through overcooking.timing30 seconds
- ✓Break lasagne sheets into 2-3 inch pieces rather than leaving whole to increase surface area by 40% for better sauce absorption and more even cooking.technique40% surface area increase
- ✓Preheat your grill to maximum temperature (500-550°F) before adding the cheese to create the Maillard reaction within 5 minutes and prevent the creme fraiche from curdling.equipment500-550°F
- ✓Mash 25% of the butterbeans against the pan side to release starches that naturally thicken the sauce without flour, creating better pasta sheet adhesion.technique25% of beans