VEGETARIAN CANNELLINI BEAN LASAGNA

Vegetarian Cannellini Bean Lasagna image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 12

Number Of Ingredients 12

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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)

Steps:

Heat oven to 350° F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain lasagna noodles as directed on package.
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.
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.
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 Facts : Calories 290, Carbohydrate 41 g, Cholesterol 15 mg, Fiber 5 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g