This is a new recipe to me. I have some dry white beans that need to be used up and some lasagna noodles. I found this recipe here and decided that I would give it a try....there will be an obvious update to this recipe and I will let you know how our family fares from this dish. I will be adjusting the recipe a little bit by using fresh spinach, cooking dry white beans instead of canned, and my lasagna noodles are the boil kind .
- 1 tablespoon olive oil
- 2 carrots diced
- 2 onions chopped
- 6 garlic cloves minced
- 2 cans no-salt-added stewed tomatoes - (14 ½ oz ea)
- 3 cups sliced mushrooms
- 1 can cannellini beans - (19 oz) rinsed and drained
- 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
- 9 no-boil lasagna noodles
- ¼ cup grated Parmesan cheese plus
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.
In a large nonstick saucepan or Dutch oven, heat the oil. Add the carrots, onions and garlic; cook, stirring as needed, until softened, about 5 minutes.
Stir in the tomatoes, mushrooms, beans and spinach; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
Spoon one-fourth of the tomato mixture in the bottom of a 13— by 9-inch baking pan; top with 3 lasagna noodles. Repeat the layering three more times, ending with the tomato mixture. Sprinkle the cheese evenly on top. Bake, covered, 35 minutes. Uncover and bake, until bubbling and golden, about 10 minutes longer. Let stand 10 minutes before serving.
This recipe yields 6 servings.
Per Serving: 285 Calories, 5 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 280 mg Sodium, 48 g Total Carbohydrate, 109 Dietary Fiber, 15 g Protein, 208 mg Calcium.
Serving Provides: 1 Bread, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.
Points Per Serving: 4.