Kidney bean and spinach lasagne

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

I cooked this in a 2 lb silicon loaf pan and had a little mixture left over, about half a cup, a slightly bigger dish or a little less of each ingredient would fit!

Heat the oil and sauté 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.