Tuesday, August 18, 2009

White Bean Vegetable Lasagna

Another night of cleaning out the fridge and making dinner with the results. Tonight - I had a couple of cans of cannellini beans which had been drained, rinsed, and pureed with some garlic and olive oil, a couple of carrots, a half of a large onion, some garlic, some parmesan cheese, a a large can of fire roasted diced tomatoes that I'd opened for something and didn't need them, a package of sliced mushrooms, and a bag of fresh spinach. And a package of no cook lasagna noodles.

First layer:

Out of the oven:

White Bean Vegetable Lasagna

2 cans of cannellini beans, rinsed and drained
8 cloves of garlic, divided
Extra Virgin Olive Oil
1 pkg no cook lasagna noodles
2 carrots, peeled and chopped
1 1/2 c chopped onion
1 9 oz pkg fresh spinach
1 1/2 c shredded parmesan cheese
1 pkg sliced white mushrooms
1 28 oz can fire roasted diced tomatoes
1 small jar of marinara sauce

Puree beans with garlic in food processor. While running, drizzle in enough olive oil to make mixture somewhat loose.

Heat 1 t olive oil in dutch oven. Saute carrots, onions and 6 cloves of garlic, chopped, or run through microplane, for a few minutes til softened. Add can of tomatoes, including juice, mushrooms, and spinach. Bring to boil, then reduce heat and cover. Cook about 10-15 minutes, til softened.

Place 1/3 of tomato mixture in 13x9, or 3 foil tins for 2 person servings, then layer with lasagna noodles. Top with white bean mix, spread to cover, then add more tomato mix, sprinkle with parmesan cheese. Repeat for two more layers. Top final layer with marinara and sprinkle with parmesan.

Cover with foil and bake 20-25 minutes. Uncover and bake an additional 10-15 minutes.

I like making the individual tins, then chilling and freezing the extras. 2 servings per tin, or 6 total.

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