Cannellini bean lasagna

Recipe Information

Ingredients

• 9 ounces uncooked lasagna noodles

• 1 medium onion, chopped

• ½ cup chopped green bell pepper

• 2 cloves garlic, finely chopped

• 2 cans (15 ounces each) tomato sauce

• 1 can (19 ounces) cannellini beans, rinsed and drained

• ¾ teaspoon fennel seeds

• ½ teaspoon sugar

• 15 ounces fat-free ricotta cheese

• ¼ cup shredded Parmesan cheese

• 3 cups frozen cut leaf spinach, thawed and squeezed to drain

• 1 ½ cups finely shredded mozzarella cheese

Directions

• Heat an oven to 350 degrees F. Spray a rectangular baking dish with cooking spray. Cook and drain the lasagna noodles as directed on the package.

• Spray a skillet with cooking spray and heat over medium-high heat. Cook the onion, bell pepper, and garlic in the skillet for about 3 minutes or until the vegetables are crisp-tender. Stir in the tomato sauce, beans, fennel seed, and sugar and then reduce heat to medium. Cook for 5-10 minutes or until the sauce is slightly thickened.

• Mix the ricotta cheese, 2 tablespoons of the Parmesan cheese, and the spinach in a bowl. Spread about 1 cup of the tomato sauce mixture in the prepared baking dish. Top with 3 noodles. Spread half of the ricotta mixture on the noodles.

• Layer with 1 ½ cups tomato sauce mixture, ½ cup of the mozzarella cheese, 3 noodles, the remaining ricotta mixture, the remaining tomato sauce mixture, and the remaining 3 noodles. Sprinkle with the remaining 1 cup mozzarella cheese and remaining Parmesan cheese.

• Cover and bake for 35 minutes. Bake uncovered until the top is light golden brown. Cool slightly before serving.

Nutrition (per serving)

• Calories: 290 cal

• Total fat: 6g

• Saturated fat: 3g

• Cholesterol: 15mg

• Sodium: 480mg

• Carbohydrate: 41g

• Fiber: 5g

• Protein: 19g