Tepary Bean Lasagna

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1 cup Tepary beans, rinsed and soaked
2 – 3 cups vegetable stock
1 & 1/2 tbsp. olive oil
1 tsp. fennel seeds
8 oz Lasagna Noodles partially cooked, rinsed and drained
2 oz fresh basil
2 large onions chopped
32 oz seasoned pasta sauce
2-4 cloves garlic minced
1/2 zucchini chopped
3/4 cup shredded cheese of choice.


  1. In a medium saucepan combine the tepary beans, vegetable stock and fennel seeds.
  2. Bring to a boil, cover and reduce heat.
  3. Simmer until the beans are tender and the liquid is almost absorbed.
  4. Mash the beans and add the tomato sauce. Set aside.
  5. In a large skillet cook the onions and garlic in the olive oil for 5 minutes
  6. Spread a small amount of sauce on the bottom of 9x13x2 inch-baking pan.
  7. Place a single layer of lasagna noodles on top of the sauce.
  8. Spread 1/2 of the zucchini onion mixture on top of the sauce.
  9. Spread shredded cheese on top of the zucchini onion mixture.
  10. Place another layer of lasagna noodles on top of the shredded cheese and repeat the layering until all the items have been used up.
  11. Cover the top of the lasagna with more shredded cheese.
  12. Bake at 350 degrees for 30 to 40 minutes until done.

Recipe courtesy of Velvet Button