Two-Bean, Two-Cheese Lasagna w/ Leafy Green Vegetables

[Guest guest]

* Exported from MasterCook *

 

Two-Bean, Two-Cheese Lasagna with Leafy Green Vegetables

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium onion -- finely chopped

4 cloves garlic -- minced

1 28 oz can tomato puree

2 tomatoes -- cored and diced

1 cup cooked or canned pink or red beans -- drained

2 tablespoons dried oregano

1 tablespoon dried basil

1 teaspoon ground black pepper

1/2 teaspoon salt

12 to 14 uncooked lasagna noodles

2 to 3 cups ricotta cheese

2 cups cooked or canned navy beans or other small

white beans -- drained

1 egg -- beaten

2 cups finely chopped mustard greens, spinach, or

Swiss chard

2 tablespoons minced fresh parsley

2 1/2 to 3 cups shredded mozzarella cheese

 

Heat the oil in a medium saucepan and add the onion anf garlic. Cook for 5 to 7

minutes over medium heat. Add the tomato puree, tomatoes, pink beans, and

seasonings and cook for 30 minutes, stirring occasionally.

To parboil the lasagna noodles, place 7 or 8 noodles at a time into boiling

water to cover and cook for 4 to 6 minutes. Stir occasionally to keep noodles

from sticking together. Remove with a slotted spoon and rinse in cold water.

Store the lasagna strips in a single layer on waxed paper.

Preheat the oven to 375F.

In a mixing bowl, combine the ricotta, white beans, egg, greens, and parsley.

Spread a little sauce in the bottom of a 9- by 13-inch pan. Cover with a third

of the noodles, then half of the ricotta-bean mixture. Spread a third of the

sauce over the mixture, sprinkle half of the mozzarella over it, then cover with

more noodles. Repeat the layering process with half the remaining sauce, the

rest of the ricotta mixture, and the rest of the noodles. Finish with the

remaining sauce on top and then sprinkle with the remaining mozzarella.

Bake for 30 to 40 minutes. Let cool for 10 minutes before serving. Cut into

rectangles and serve with Italian bread.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 254 Calories (kcal); 17g Total Fat; (57% calories from fat); 14g

Protein; 13g Carbohydrate; 69mg Cholesterol; 591mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

 

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