Vegetable Black Bean Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 container of Ricotta cheese, fat-free, 16 oz 10 oz shredded Mozzarella Cheese, part skim 1 Large Egg2 tsp Oregano, ground1 package of frozen spinach, 10 oz, thawed3 cups Classico Tomato & Basil spaguetti sauce1 cup Black Beans, rinsed and drained8 Large Lasagna Noodles, approx. 7.3 oz 2/3 cup diced onions3 cloves of garlic, minced1/3 cup sweet Red Pepper, diced
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, beat the egg. Add ricotta cheese, oregano and one of the cloves of garlic. Stir in half of the parmesan cheese, then set mixture aside.
Heat medium size sauce pan on medium. Coat with cooking spray, then add red pepper, onion and garlic. Cook 5 minutes, or until onion is translucent. Take off heat temporarily. Squeeze excess water from spinach, then add to the pan with vegetables. Continue cooking until excess water is evaporated. Add black beans and set aside.
Begin layering as follows: pasta sauce, noodles, ricotta cheese, vegetable/bean mixture. Sprinkle cheese on top of the lasagna mixture. Top with remaining parmesan.
Note: I do not cook the lasagna noodles before assembling the lasagna. I find that the moisture of the vegetables cooks the noodles in the oven. Be sure there is an ample layer of sauce and vegetables on the top layer of noodles prior to baking.
Bake for 35 minutes, or until top is bubbling. You may want to turn on the broiler to brown the top slightly after cooking is complete.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSTRESS.
In a small bowl, beat the egg. Add ricotta cheese, oregano and one of the cloves of garlic. Stir in half of the parmesan cheese, then set mixture aside.
Heat medium size sauce pan on medium. Coat with cooking spray, then add red pepper, onion and garlic. Cook 5 minutes, or until onion is translucent. Take off heat temporarily. Squeeze excess water from spinach, then add to the pan with vegetables. Continue cooking until excess water is evaporated. Add black beans and set aside.
Begin layering as follows: pasta sauce, noodles, ricotta cheese, vegetable/bean mixture. Sprinkle cheese on top of the lasagna mixture. Top with remaining parmesan.
Note: I do not cook the lasagna noodles before assembling the lasagna. I find that the moisture of the vegetables cooks the noodles in the oven. Be sure there is an ample layer of sauce and vegetables on the top layer of noodles prior to baking.
Bake for 35 minutes, or until top is bubbling. You may want to turn on the broiler to brown the top slightly after cooking is complete.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSTRESS.
Nutritional Info Amount Per Serving
- Calories: 328.1
- Total Fat: 8.7 g
- Cholesterol: 59.6 mg
- Sodium: 595.3 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 4.9 g
- Protein: 23.1 g
Member Reviews