Project Description

Recipe Ingredients:

  • 1 1/2 cups cooked or 1 can (15 oz.) kidney beans, drained, rinsed and coarsely chopped

  • 1 jar (28 oz.) low-sodium marinara sauce

  • 1 package (10 oz.) frozen chopped spinach, thawed

  • 8 oz. uncooked lasagna noodles

  • 1 container (15 oz.) part-skim ricotta

  • 8 oz. part-skim mozzarella, thinly sliced

  • 1/4 cup grated Parmesan

  • *1/2 cup dry makes 1-1/2 cups cooked.

Instructions

Preheat oven to 350ºF. Combine beans and marinara. Squeeze excess moisture from spinach. Set aside.

To assemble the lasagna, spread 1/2 cup bean sauce on the bottom of a 9 x 13-inch baking pan. Arrange half the noodles over sauce, Cover the noodles with all the spinach, half the ricotta, half the mozzarella and half the sauce. Repeat with remaining noodles, ricotta, mozzarella and sauce. Sprinkle Parmesan on top.

Cover the pan tightly with foil. Bake about 1 hour or until bubbly and lasagna noodles are soft.

Serves 8.