Lasagna White Beans with Ricotta, Mozzarella, and Parmesan

Creamy white beans bake in a garlicky tomato sauce beneath ricotta, mozzarella, and Parmesan for a cozy, high-protein, noodle-free dinner inspired by classic lasagna.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 28 ounces crushed tomatoes
• 3 15-ounce cans cannellini beans
• 2 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cups whole-milk ricotta
• 1.5 cups shredded mozzarella
• 0.5 cup grated parmesan cheese
• 0.25 cup fresh basil

Cooking instructions

1. Heat the oven to 400°F. Drain and rinse the beans. Finely chop the onion, mince the garlic, and tear or chop the basil. (about 5 min) — 400°F
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium heat
3. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Simmer until slightly thickened, about 8 minutes. (about 8 min) — Medium heat
4. Fold in the beans and simmer for 3 minutes, stirring gently so some beans remain whole. Remove the skillet from the heat. (about 3 min) — Medium heat
5. Dollop the ricotta over the beans and spread it gently. Sprinkle evenly with the mozzarella and Parmesan. (about 3 min)
6. Bake uncovered until the sauce is bubbling around the edges and the cheese is melted and lightly browned, 15 to 18 minutes. The center should reach at least 165°F. (about 18 min) — 400°F
7. Rest for 5 minutes, then scatter with basil and serve hot. (about 5 min)