Cannellini Bean Lasagna

Prep Time 30 min

Cook Time 45 min

Serves 12

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)

Directions

1. Heat oven to 350º F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain lasagna noodles as directed on package.
2. 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.
3. 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.
4. 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.