Spinach & Black Bean Lasagne
- Number of Servings: 12
Ingredients
2 large eggs, lightly beaten1 (15-ounce) container lowfat ricotta cheese1 (10-ounce) package frozen chopped spinach, thawed and well drained1/4 C chopped fresh Basil1/2 tsp. salt2 cups Shredded Monterey Jack cheese Red Pepper (to taste)2 (16-ounce) cans black beans, rinsed and drained1 (1 jar pasta sauce (I used Barilla Marinara)12 lasagna noodles (I used Ronzoni Healthy Harvest)
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 4 noodles (it's okay if they overlap), half of spinach mixture, and 1/2 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 4 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; Garnish with more cheese and basil if desired
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 4 noodles (it's okay if they overlap), half of spinach mixture, and 1/2 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 4 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; Garnish with more cheese and basil if desired
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Nutritional Info Amount Per Serving
- Calories: 170.7
- Total Fat: 7.7 g
- Cholesterol: 62.1 mg
- Sodium: 565.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.2 g
- Protein: 11.6 g
Member Reviews