Vegetarian cannellini bean lasagna
Preparation time: 1 hr and 40 min
9 uncooked lasagna noodles
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 cans (15 oz each) chunky Italian-style tomato sauce
1 can (19 oz) cannellini beans, drained, rinsed
3/4 teaspoon fennel seed
1/2 teaspoon sugar
1 container (15 oz) fat-free ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
3 cups frozen cut leaf spinach, thawed, squeezed to drain
1 1/2 cups finely shredded mozzarella cheese (6 oz)
1. Heat oven to 350 F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook noodles as directed on package, omitting salt and oil and using minimum cook time. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper and garlic; cook about 3 minutes, stirring occasionally, until crisp-tender. Stir in tomato sauce, beans, fennel seed and sugar; reduce heat to medium. Cook 5 to 10 minutes, stirring occasionally, until sauce is slightly thicken.
3. In medium bowl, mix ricotta cheese, 2 tablespoons of the Parmesan cheese and the spinach. Spread about 1 cup tomato sauce mixture in baking dish. Top with 3 noodles. Spread with half of the ricotta mixture. Top with about 1 1/2 cups tomato sauce mixture, 1/2 cup of the mozzarella cheese, 3 noodles, remaining ricotta mixture, remaining tomato sauce mixture and remaining 3 noodles. Sprinkle with remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
4. Cover; bake 35 minutes. Uncover; bake 10 minutes or until bubbly and top is light golden brown. Let stand 5 minutes before serving.