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)
Preparation
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.
