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Vegetarian Cannellini Bean Lasagna

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Vegetarian Cannellini Bean Lasagna
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 12
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No need to give up your favorite comfort foods such as lasagna when trying to lose weight. You can reduce fat and calories by replacing meat with a variety of low-cal beans and vegetables.

Ingredients

9
uncooked lasagna noodles (9 ounces)
1
medium onion, chopped (1/2 cup)
1/2
cup chopped green bell pepper
2
cloves garlic, finely chopped
2
cans (15 ounces each) chunky Italian-style tomato sauce
1
can (19 ounces) cannellini beans, rinsed and drained
3/4
teaspoon fennel seed
1/2
teaspoon sugar
1
container (15 ounces) fat-free ricotta cheese
1/4
cup shredded Parmesan cheese
3
cups frozen cut leaf spinach, thawed and squeezed to drain
1 1/2
cups finely shredded mozzarella cheese (6 ounces)

Directions

  • 1 Heat oven to 350º F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain lasagna noodles as directed on package.
  • 2 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion, bell pepper and garlic in skillet about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato sauce, beans, fennel seed and sugar; reduce heat to medium. Cook 5 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
  • 3 Mix ricotta cheese, 2 tablespoons of the Parmesan cheese and the spinach. Spread about 1 cup tomato sauce mixture in baking dish. Top with 3 noodles. Spread with half of the ricotta mixture. Top with about 1 1/2 cups tomato sauce mixture, 1/2 cup of the mozzarella cheese, 3 noodles, remaining ricotta mixture, remaining tomato sauce mixture and remaining 3 noodles. Sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese.
  • 4 Cover and bake 35 minutes. Bake uncovered 10 minutes or until top is light golden brown and mixture is bubbly. Let stand 5 minutes before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
0g
)
Cholesterol
15mg
4%
Sodium
480mg
20%
Potassium
580mg
17%
Total Carbohydrate
41g
14%
(
Dietary Fiber
5g
22%
,
Sugars
7g
)
Protein
19g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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