Spinach And White Bean Lasagna Recipe - Cooking Index
|1 tablespoon||15ml||Olive oil|
|2||Carrots - diced|
|2||Onions - chopped|
|6||Garlic cloves - minced|
|2||No-salt-added stewed tomatoes - (14 1/2 oz|
|3 cups||711ml||Sliced mushrooms|
|1||Cannellini beans - (19 oz) - rinsed and drained|
|1||Frozen chopped spinach - (10 oz) - thawed, squeezed dry|
|9||No-boil lasagna noodles|
|1/4 cup||36g / 1.3oz||Grated Parmesan cheese - plus|
|2 tablespoons||30ml||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.
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