Name: Egg-free black bean and spinach lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/2 cup canned black beans, drained and rinsed; 1.5 oz lasagna noodles; 2.5 oz frozen chopped spinach, thawed and squeezed dry; 1 cup nonfat cottage cheese; 1/4 cup marinara sauce; 2 tbsp shredded part-skim mozzarella cheese; 1 1/2 tsp grated parmesan cheese; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays; 4 cups water

Nutrition

Per serving

517 calories

Protein: 40g; 31% of calories
Carbs: 72g; 55% of calories
Fat: 8g; 14% of calories

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 375°F for 10 minutes. Coat a small individual baking dish with cooking spray. Bring a pot of water to a boil with half the salt.
Cook the lasagna noodles in the boiling water for 8 minutes until pliable but still firm. Drain and set aside.
In a bowl, stir together the black beans, spinach, cottage cheese, garlic, Italian seasoning, the rest of the salt, and the pepper until well combined.
Spread a spoonful of marinara in the bottom of the prepared baking dish. Layer with one noodle, half the bean mixture, and more marinara. Repeat the layers, finishing with the last noodle and the remaining marinara.
Top with the mozzarella and parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more until the cheese is melted and the edges are bubbling.
Let the lasagna sit for 5 minutes before serving to allow the layers to set.

Nutrition

Ingredients

Instructions

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