Spinach bean Lasagna
| Prep Time: 15 min | Serves: 8 |
| Cooking Time: 65 min | Yield: 8 servings |
Meatless lasagna
Ingredients
- 32 oz Light Red Kidney Beans
- 1 3/4 cups Water
- 24 oz Tomato & Basil Pasta Sauce
- 1 th of bag Chopped Frozen Spinach
- 15 oz Part Skim Ricotta Cheese
- 1/4 cup Breakfree Egg Substitute
- 10 pieces dry Lasagna Noodles
- 4 oz Mozzerella Low Fat Cheese
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Salt
- 1/4 cup Freshly Shredded Parmesan Cheese
Directions
-Pre-heat oven to 350
-Pulse beans in the food processor 2 or 3 times. Gradually add water and continue to pulse food processor several times until beans are course.
-Add bean mixture and pasta sauce in saucepan and bring to boil. Reduce heat and simmer uncovered for 10 minutes (stir occasionally).
-Combine spinach, Ricotta cheese, egg substitute, salt and pepper in a separate bowl stir and set aside.
-Spread a thin layer of sauce mixture in bottom of a 13x9 inch baking dish coated with cooking spray.
-Arrange 5 uncooked noodles over sauce mixture.
-Spread half of spinach mixture over noodles.
-Top with 1/2 cup of mozzarella cheese
-Spoon half of remaining sauce mixture over cheese.
-Repeat layers with remaining noodles, spinach and sauce mixture.
-Cover and bake at 350 for 50 minutes.
-Uncover and sprinkle with Parmesan cheese and 1/2 cup of mozzarella cheese and bake 15 more minutes.