Vegetarian Cannellini Bean Lasagna

 

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)

• 1 Heat oven to 350º. Spray rectangular baking dish, 13x9x2 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.