Title: Spinach Bean Lasagna
Categories: Diet Pasta Lasagna
Yield: 2 Servings

2	cn	(15-ounce) kidney beans
1 3/4	c	Water
1		(27.5-ounce) jar reduced-fat, reduced-sodium pasta sauce
1	pk	(10-ounce) frozen chopped spinach, thawed and well drained
1		(15-ounce) container part-skim ricotta cheese
1/4	c	Egg substitute
		Vegetable cooking spray
10		Lasagna noodles, uncooked
1	c	(4 ounces) shredded part-skim mozzarella cheese
1/4	c	Grated Parmesan cheese

Rinse and drain beans. Position knife blade in food processor bowl; add beans. Pulse 2 or 3 times; gradually add water and pulse several times until beans are coarsely chopped. Combine bean mixture and pasta sauce in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, 10 minutes; set aside. Combine spinach, ricotta cheese, and egg substitute; set aside. Coat a 13- x 9- x 2-inch baking dish with cooking spray, and spread a thin layer of sauce on bottom of dish. Arrange 5 noodles over sauce. Spread half of spinach mixture over noodles; top with mozzarella. Spoon half of sauce over cheese. Repeat noodle, spinach, and sauce layers. Cover and refrigerate 24 hours. Remove from refrigerator, and let stand at room temperature 30 minutes. Cover and bake at 350F for 1 hour. Uncover, sprinkle with Parmesan cheese, and bake an additional 15 minutes. Yield: 8 servings (365 calories per serving).

Fat 22.3 grams protein, 9.8 grams fat, 47.2 gras carbohydrate, 30 milligrams cholesterol, 643 milligrams sodium, and 328 milligrams calcium.

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