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Ingredients
- 1 (tablespoon) olive oil
- 1 (small) onion, chopped
- 1 (clove) garlic, minced
- 1 (15 1/2 ounce can) red beans, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (teaspoon) dried basil
- 1 (teaspoon) dried oregano
- (to taste) salt and pepper
- 3 (tablespoon) butter
- 3 (tablespoon) all-purpose flour
- 1 1/2 (cup) cold milk
- 1/2 (cup) grated Parmesan cheese
- 4 (medium) no-boil lasagna noodles
- 4 (ounce) shredded Gruyere cheese
Directions
- 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 and tomatoes. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes.
- 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 40 minutes in the preheated oven, or until lightly browned.
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