2. Cook the lasagna noodles according to the package instructions until they are al dente.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for about 5 minutes until softened.
4. Add the diced bell peppers to the skillet and continue to cook for another 5-7 minutes until they are tender.
5. Drain and rinse the kidney beans and black beans, then add them to the skillet along with the vegetable broth, dried thyme, dried oregano, salt, and pepper.
6. Bring the mixture to a simmer and cook for about 10 minutes until the sauce has thickened slightly.
7. Stir in the salsa and remove the skillet from heat.
8. In a large bowl, mix together the cooked lasagna noodles, bean and vegetable sauce, and shredded cheddar cheese.
9. Transfer the mixture to a 9x13 inch baking dish and cover with foil.
10. Bake in the preheated oven for about 30 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
11. Garnish with fresh parsley, if desired, and serve hot.
Enjoy your easy vegetarian red beans lasagna! This recipe is a perfect meal for busy weeknights or for entertaining guests. It's also a great way to get your daily dose of fiber and protein from beans and vegetables.