Wednesday, October 11, 2017

Potato Cannelloni Beans No Noodle Lasagna

My plan was to try butternut squash noodles in my new kitchen toy the Veggie Bullet. My husband went to buy it while I prepped. But he could not find it in the grocery store. And so I had to improvise and use potato instead. The lasagna was very filling as it had broccoli and beans. As with the recipe posted yesterday, I made this lasagna in a single serving springform pan.


I built the recipe based on what I had on hand, the flavors we like and the need for some protein. You can make lasagna with pretty much anything you have on hand. In order to not get the vegetables mushy, I did not use a sauce. The cheese served as the binding agent along with the mashed beans. I let the potatoes bake with the lasagna but my husband said I should have baked them separately before layering them in the lasagna so the next time I use potatoes I will cook them partially in the oven.

You will need (single serving)
1 potato, very thinly sliced
4-5 florets broccoli
1 cup Cannelloni beans (I used canned beans)
2 slices Mozzarella cheese
1/4 onion
salt and pepper to taste
1 tsp olive oil

Add a little salt to the potato slices and keep aside. Meanwhile Add the oil to a pan and heat it. Add the onion and let it cook and brown on low heat. Transfer the onion to a plate and place the pan back on the heat. Next add the beans to the pan. When heated through, mash with a masher. Shred the broccoli florets and add them to the beans. Add salt and pepper and mix together. Turn off heat and keep aside until needed.

Preheat oven to 350 F. Wipe the liquid on the potato slices with a towel. If you like the potato fully cooked with no crunch then place the potato slices in a single layer on a baking sheet and bake for about 5-10 minutes,

Place the potato slices as the bottom layer of the lasagna in the pan. Layer half the bean and broccoli mixture over the top.


Follow up by the onion.


The last layer is cheese. Repeat the layers ending with the second slice of cheese. Bake for 15-30 minutes in the oven until the cheese has melted. Switch the oven to broil and brown the cheese.


Enjoy!















This is my entry for week one, day two of BM #81 for the theme Lasagna. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#81.

14 comments:

  1. Wow Varada, you have really came out with so many innovative ideas for this lasgna..this one sounds awesome too!

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  2. Sounds absolutely fantastic , bookmarking right away , I am sure my hubby would just love a dish like that.

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  3. Single serving lasagna looks wonderful and must have tasted great.

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  4. My son has been asking me to make lasagna for a while now -- I'm sure he will LOVE this potato based lasagna. Will have to try it out.

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  5. One more delicious lasagna,seriously i love the beans addition in lasagna, am sure my kids will love this dish very much.

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  6. Whats not to like in this, potato, and cheese my kids will love it.

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  7. Such a innovative recipe, perfect for weekend dinners. Sounds so delicious.

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  8. wow!!This is such a innovative recipe. Looks delicious!!

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  9. Lasgna looks delicious anf innovative ideas.

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  10. This is such a great casserole to assemble. Love all the ingredients and my boys would love the single serve idea.

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  11. Another interesting lasagna recipe from you with just veggies. Love it.

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  12. I suppose I'll have to try all your veggie lasagne, they look so tempting.

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  13. i really want to try them all! i m in love with these no noodle lasagna!!!

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