Lasagna is such a treat for a family meal. Creating this meat-free lasagna is pain free, and can be prepared on any work day. This tomato-free version includes a mixed blend of ricotta cheese, and whipped white beans with herbs. Along with spinach, it’s a total health meal! Just don’t eat it all in one sitting.
- 6 lasagna sheets (boil free from Delverde pasta is our preference)
- 1 clove garlic, minced
- 1/2 cup celery, chopped
- 1/2 cup onions, chopped
- 6 cups fresh spinach or 3 cups frozen spinach
- 2 tbsp extra-virgin olive oil
- 1 cup ricotta cheese
- 1/2 cup soft cannellini beans
- 1/4 cup fresh parsley
- 1 tsp oregano
- 1 tso thyme
- 1 egg
- salt and papper to taste
- 2 cups mozzarella cheese, shredded
Preheat oven to 375 degrees and either spray a deep baking dish with non stick spray or lightly coat it with olive oil. Our Delverde lasagna noodles suggest a soak in warm water for a few moments before the preparation.
In a skillet over high heat, drizzle about 2 tbsp EVOO then saute garlic, celery, and onions for 4-6 minutes, until onions are almost clear. Set aside. Steam spinach if using fresh, drain and set aside. If using frozen, ensure that veggie is thawed and totally drained.
Whip beans, parsley in a mixing bowl, and once completely pummeled, add ricotta, herbs, egg, salt and pepper. Blend completely. Prep noodles as directed.
Spread sauteed onions and celery in the bottom of the pan, then set up a later of pasta, followed by a layer of spinach. Evenly dollop the cheese and bean mixture, then sprinkle mozzarella. Repeat two more times, ending with a heavier layer of mozzarella at the end. Bake for 45 minutes uncovered, or until cheese is bubbly. For some ovens, you might need to turn the oven to broil for the last 3-5 minutes.