Kidney bean and spinach lasagne

Name: Kidney bean and spinach lasagne Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 120 g quick cook lasagne about 6 sheets; 240 g drained red kidney beans ( 1 can); 120 g spinach either fresh or frozen wilted; 1 medium onion chopped; 1 medium red pepper chopped; About 4 mushrooms chopped; 3 cloves garlic; 2 tsp olive oil; 1 tsp dried parsley; Salt and pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 4

Ingredients

120 g quick cook lasagne, about 6 sheets240 g drained red kidney beans ( 1 can)120 g spinach either fresh or frozen, wilted1 medium onion chopped1 medium red pepper choppedAbout 4 mushrooms chopped3 cloves garlic2 tsp olive oil1 tsp dried parsleySalt and pepper to taste

Directions

Heat the oil and saut� the opinion garlic and pepper, add the drained kidney beans and the passata and parsley, allow to simmer for a few minutes. Meanwhile defrost the spinach and in a separate bowl combine the ricotta and yoghurt. Layer the mixes in a narrow dish, about the size of a lasagne sheet. Start with bean mix, lasagne, spinach, lasagne, cheese, lasagne, finishing with the end of the cheese mix. Bake for 30-40 at 190C

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user LAOIGHSE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 310.3
Total Fat: 7.2 g
Cholesterol: 14.3 mg
Sodium: 382.6 mg
Total Carbs: 47.8 g
Dietary Fiber: 7.4 g
Protein: 16.5 g

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