Spinach & Black Bean Lasagne

Spinach & Black Bean Lasagne
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Spinach & Black Bean Lasagne calories by ingredient


Introduction

I'm classifying as poultry, because it has eggs in it. I don't think it qualifies as vegetarian with the dairy. *shrug* This is a great dish and it reheats well! I'm classifying as poultry, because it has eggs in it. I don't think it qualifies as vegetarian with the dairy. *shrug* This is a great dish and it reheats well!
Number of Servings: 12

Ingredients

    2 large eggs, lightly beaten
    1 (15-ounce) container lowfat ricotta cheese
    1 (10-ounce) package frozen chopped spinach, thawed and well drained
    1/4 C chopped fresh Basil
    1/2 tsp. salt
    2 cups Shredded Monterey Jack cheese
    Red Pepper (to taste)
    2 (16-ounce) cans black beans, rinsed and drained
    1 (1 jar pasta sauce (I used Barilla Marinara)
    12 lasagna noodles (I used Ronzoni Healthy Harvest)

Directions

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.