pasta - Spinach-Bean Lasagna

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* Exported from MasterCook *

 

Spinach-Bean Lasagna

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cans no-salt-added kidney beans -- (15-ounce) drained

1 3/4 cups water

1 jar low-fat spaghetti sauce -- (26-ounce)

1 package frozen chopped spinach -- (10-ounce) thawed

1 carton part-skim ricotta cheese -- (15-ounce)

1/4 cup fat-free egg substitute

Vegetable cooking spray

10 lasagna noodles -- uncooked

1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

 

Preptime: 10 minutes Cook time: 1 hour, 15 minutes

 

Position knife blade in food processor bowl; add beans. Pulse 2 or 3 times;

gradually add water, and pulse several times until beans are coarsely

chopped, stopping once to scrape down sides.

 

Combine bean mixture and sauce in a saucepan; bring to a boll. Reduce heat,

and simmer, uncovered, stirring occasionally, 10 minutes; set aside.

 

Place spinach between paper towels; press to remove excess moisture. Combine

spinach, ricotta cheese, and egg substitute; set aside.

 

Coat a 13- x 9- x 2-Inch baking dish with cooking spray, and spread a thin

layer of sauce on bottom of dish. Arrange 5 uncooked noodles over sauce

mixture. Spread half of spinach mixture over noodles; top with mozzarella

cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers

with remaining noodles, spinach mixture, and sauce mixture.

 

Cover and bake at 350 for 50 minutes. Sprinkle with Parmesan cheese; bake,

uncovered, 15 additional minutes. Yield: 8 servings.

 

Per Serving:

 

Calories 389 Fat 8.1g Protein 25.9g

 

Carbohydrate 54.1g Cholesterol 27mg Sodium 526mg

 

Exchanges: 2 Lean Meat, 21/2 Starch, 2 Vegetable

 

Fiber 4.4g

Calcium 318mg

Iron 2.4mg

 

No Cooking Required:

There's no need to precook the noodles for this recipe. They will soften as

the lasagna cooks.

 

Source:

" Cooking Light, Light and Easy Cookbook (ISBN 0-8487-1597-7) "

 

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Per Serving (excluding unknown items): 469 Calories; 5g Fat (10.2% calories

from fat); 20g Protein; 84g Carbohydrate; 5g Dietary Fiber; 11mg

Cholesterol; 210mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat;

1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0