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Lasagna With Beans

Veggie.Lover's picture
Ingredients
  Uncooked lasagna noodles 12 Ounce
  Cooked great northern beans 1 Cup (16 tbs), cooked, drained
  Spaghetti sauce 1 Quart
  Ricotta cheese/Low fat cottage cheese 2 Cup (32 tbs) (At Room Temperature)
  Chopped fresh parsley 2 Tablespoon
  Salt 1 Teaspoon
  Grated parmesan cheese/Nutritional yeast 2 Tablespoon
  Mozzarella cheese 1 1⁄2 Pound, thinly sliced
Directions

Cook noodles according to package instructions. Rinse under cold water, drain and separate.
Combine pureed beans with spaghetti sauce in a bowl and set aside. In a separate bowl, stir together ricotta or cottage cheese, parsley, salt and Parmesan cheese or nutritional yeast.
Spread a small amount of sauce over the bottom of a 9 x 13-inch pan or a standard lasagna pan. Arrange a single layer of noodles over the sauce. Spread a thin layer of ricotta cheese mixture over noodles, then cover with a layer of mozzarella. Pour about 1 cup of sauce over cheese. Continue to alternate layers of noodles, ricotta cheese, mozzarella and sauce, ending with sauce and using all ingredients.
Bake at 350° F. for 45 minutes. Let stand 10 minutes before cutting into squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
10

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