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Easy Vegetarian Red Beans Lasagna

Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat, and cook the onion
until tender. Mix in garlic, and cook until heated through. Mix in red
beans, tomatoes, and red bell pepper. Season with basil, oregano,
salt, and pepper. Continue cooking 10 minutes, stirring
occasionally.
Melt the butter in a saucepan over medium heat, and gradually mix
in flour until smooth. Slowly stir in the milk. Mix in Parmesan
cheese, and continue to cook and stir until slightly thickened.
Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and
top with 2 lasagna noodles. Layer with remaining bean mixture and
remaining noodles. Cover with the sauce, and top with Gruyere
cheese.
Bake 20 minutes in the preheated oven, or until lightly browned.
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Course Breakfast
Cuisine American

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (15 ounce) can red beans,

    drained

  • 1 (14.5 ounce) can diced

    tomatoes, drained

  • 1/2 red bell pepper, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

    salt and pepper to taste

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups cold milk
  • 4 no-boil lasagna noodles
  • 4 ounces shredded Gruyere

    cheese