Sweet Potato & Kidney Bean Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 19 oz can tomato sauce9 oz lasagna noodles, instant1 19 oz can kidney beans, rinsed19 oz sweet potatoes, peeled, chopped and cooked1 cup Ricotta cheese1 cup Alfredo sauce4 oz mushrooms, thinly sliced.1/2 cup mozzarella cheese, grated
Preheat oven to 355F.
Puree the cooked sweet potato
Cover the bottom of a lasagna pan with half of the tomato sauce; cover with a layer of noodles.
Add the beans and half the ricotta cheese for the next layer; cover with a layer of noodles.
Spread the remaining tomato sauce on; cover with a layer of noodles.
Spread on the sweet potato puree, sliced mushrooms and the rest of the ricotta cheese; cover with a layer of noodles.
Pour on the white sauce, and cover with mozzarella.
Bake for 45 min. or until the lasagna sheets are soft and the cheese on top is brown.
Serve with salad, serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.
Puree the cooked sweet potato
Cover the bottom of a lasagna pan with half of the tomato sauce; cover with a layer of noodles.
Add the beans and half the ricotta cheese for the next layer; cover with a layer of noodles.
Spread the remaining tomato sauce on; cover with a layer of noodles.
Spread on the sweet potato puree, sliced mushrooms and the rest of the ricotta cheese; cover with a layer of noodles.
Pour on the white sauce, and cover with mozzarella.
Bake for 45 min. or until the lasagna sheets are soft and the cheese on top is brown.
Serve with salad, serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.
Nutritional Info Amount Per Serving
- Calories: 433.2
- Total Fat: 8.4 g
- Cholesterol: 23.2 mg
- Sodium: 953.8 mg
- Total Carbs: 69.9 g
- Dietary Fiber: 10.8 g
- Protein: 18.9 g
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