Black Bean and Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups black beans drained and rinsed6 cups fresh spinach washed and drained1/2 cup chopped onions3 cloves garlic chopped1 T. Olive oil15 oz fat free ricotta cheese1/2 cup Eggbeaters16 oz Mozzarella Cheese, part skim1/2 cup grated Parmesan Cheese1 T. dried Parsley1 pkg. Ronzoni Health Harvest Whole Wheat Lasagna Noodles1 Large can of Hunt's Cheese & Garlic Spaghetti Sauce, approx. 3.5 cups
Preheat oven to 350 degrees. Cook lasagna noodles according to pkg directions. Heat olive oile in a large skillet over medium heat, add onions and garlic till just translucent, then add spinach and cook until wilted. Add black beans and cook for about 5 minutes. In a large pot pour spaghetti sauch and add cooked spinach mixture and heat over medium heat about 5 minutes. While sauce is cooking, in a bowl mix ricotta cheese, eggbeaters, and dried parsley. In a sheet pan (or lasagna pan) layer noodles (I use 4), sauce, ricotta cheese mixture and 1/3 of your mozzarella cheese, repeat twice, and top with parmesan cheese. Bake until cheese is bubbly. Makes about 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PRECIOUSONETN.
Number of Servings: 12
Recipe submitted by SparkPeople user PRECIOUSONETN.
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 9.5 g
- Cholesterol: 29.8 mg
- Sodium: 634.6 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 8.8 g
- Protein: 23.4 g
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