Vegetarian cannellini bean lasagna


Vegetarian cannellini bean lasagna

Servings: 12

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.



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