Cannellini Bean Lasagna

Cannellini Bean Lasagna

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasonings
  • 3 1/2 cups skim milk
  • 1 cup, 2 tablespoons grated Parmesan cheese, divided
  • 1 (15oz) carton skim milk ricotta cheese
  • 1 egg
  • 1/4 cup fresh parsley, chopped, divided
  • 1 (8oz) package oven-ready lasagna noodles (12 noodles)
  • 1 (14.4oz) package frozen bell pepper and onion stir fry vegetables, thawed, patted dry with paper towels
  • 2 (15oz) cans S&W® Cannellini Beans (drained, rinsed)
  • 1 (8oz) package shredded Italian cheese blend (2 cups)

Print Cannellini Bean Lasagna

V

Vegetarian

P

Over 15g of Protein

1 h 40 min

Total Time

35 min

Prep Time

12

Servings

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasonings
  • 3 1/2 cups skim milk
  • 1 cup, 2 tablespoons grated Parmesan cheese, divided
  • 1 (15oz) carton skim milk ricotta cheese
  • 1 egg
  • 1/4 cup fresh parsley, chopped, divided
  • 1 (8oz) package oven-ready lasagna noodles (12 noodles)
  • 1 (14.4oz) package frozen bell pepper and onion stir fry vegetables, thawed, patted dry with paper towels
  • 2 (15oz) cans S&W® Cannellini Beans (drained, rinsed)
  • 1 (8oz) package shredded Italian cheese blend (2 cups)

Directions

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat olive oil and butter over medium heat. Stir in onion and garlic; cook 3 minutes or until slightly tender, stirring frequently. Stir in flour, salt, pepper and Italian seasonings (mixture is very thick). Gradually stir in milk, whisking to blend thoroughly. Cook over medium heat until mixture boils. Cook 1 minute, stirring frequently. Stir in 1/2 cup of the Parmesan cheese.

Meanwhile, in large bowl, whisk together 1/2 cup of the remaining Parmesan cheese, the ricotta cheese, egg and 2 tablespoons of the parsley until well blended.

In baking dish, spread 1/2 cup of the white sauce. Lay 3 of the uncooked lasagna noodles crosswise over the sauce (they won’t cover the entire bottom, but will expand during baking). Spread 1/3 of the ricotta mixture (about 2/3 cup) over the noodles. Top evenly with 1/3 of the bell pepper mixture (about 2/3 cup). Spread 1/4 of the white sauce over peppers (about 3/4 cup). Top with 1/3 of the beans (about 2/3 cup). Sprinkle with 1/4 of the shredded cheese (about 1/2 cup). Repeat the layers 2 times. Lay remaining 3 noodles on top; spread with remaining 3/4 cup white sauce and sprinkle with remaining 1/2 cup shredded cheese and 2 tablespoons grated Parmesan cheese. Spray sheet of foil with cooking spray. Cover lasagna, sprayed side down.

Bake 45 minutes or until bubbly and temperature in center reads 165°F. Uncover; sprinkle with remaining 2 tablespoons parsley. Bake 10 minutes or until lightly browned. Let stand at room temperature 10 minutes. Cut in squares to serve.

Serving Size: about 7oz each

Nutritional Information Per Serving:
Calories 320, Total Fat 14g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 55mg, Sodium 490mg, Carb 29g, Fiber 3g, Total Sugar 5g, Added Sugar 0g, Protein 20g, Vitamin D 6%, Calcium 35%, Iron 10%, Potassium 8%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.