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Beef and White Bean Lasagna

Here’s an Italian recipe that’s easy to make. Beans boost protein and fiber for little cost. Consider making a double batch of this recipe. Cook one pan of lasagna right away and freeze the other for later. This healthy recipe comes from NDSU Extension Service.


  • 1/2 pound lean or extra-lean ground beef (90 or 95 percent lean)
  • 1 (26-ounce) can low-sodium spaghetti sauce
  • 1 (15.5-ounce) can white beans (such as navy or cannellini), drained and rinsed
  • 8 ounces cooked lasagna noodles
  • 1/4 cup Parmesan cheese
  • 2 cups low-fat cottage cheese
  • 1 1/2 cups low-fat mozzarella cheese


Brown ground beef in a skillet over medium heat. Break the meat apart with a spoon and continue cooking until ground beef is fully cooked. Drain excess fat. Mix cooked beef and spaghetti sauce in a bowl. While meat is cooking, heat water and cook lasagna noodles according to the package directions.

Drain and rinse beans in a colander, then puree the beans using a blender, mixer, food processor or potato masher. Mix the pureed beans with the beef and spaghetti sauce. In a separate small bowl, mix Parmesan and cottage cheese. In a 9- by 13-inch greased pan, layer noodles to cover bottom of pan. Then add a layer spaghetti sauce, cottage cheese mix and mozzarella cheese. Repeat until you have three layers of noodles. Top with remaining spaghetti sauce and cheese.

To prepare right away: Preheat oven to 350. Cook for 40 to 45 minutes or until heated through. Let stand for about 10 minutes before serving to make it easier to cut and serve.

To freeze: Freeze before cooking in an aluminum pan. Wrap with foil or freezer paper, or place in a freezer bag. Cook frozen, covered with foil, at 400 F for 1½ hours.

Makes 12 servings.  Per Serving: 240 calories, 5 grams (g) of fat, 26 g carbohydrate, 21 g protein, 3 g fiber and 420 milligrams sodium.

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