Red-White Bean 6 Cheese Vegetarian Lasagna

Wow! What a name!  Well, that about describes it and unfortunately you will have to rely on that complete titled description because in all my glory, I forgot to take a pic of the finished lasagna!  But, please take my word for it, it not only looked good, it tasted good.

The sauce used

•  1 lb pkg. lasagna noodles of choice and cook according to pkg.
• 1 jar each of 4 Cheese Past Sauce and Sweet Basil Sauce.
• 1/2 stick butter
• 1/2 Onion, shopped
• 1 TBS garlic, minced
• 1 Can Dark Kidney Beans, drain and rinse
• 1 Can Cannellini Beans, drain and rinse
• 1/2 pkg. Morning Star Bacon Strips, chopped
• 2 cups chopped spinach
• 2 whole eggs
• 4.1 oz pkg. Goat Cheese
• 1 lb Ricotta cheese
• 2 Cups Italian Mix Grated Cheese
• 1/2 cup Parmesan cheese (split 1/4 cup each)
• 1 TBS Italian Seasoning blend
• Pepper and Salt to taste

 

I made this one day ahead and took out of the fridge abou 45 min. prior to cooking.  When you are ready to bake it, either the same day or 1 day later, preheat to 350F. 

Heat butter over med. in fry pan. Saute onion 4 -5 min. Add garlic, cook 1 min. Add Morning Star Bacon and cook 5 min – or until good and brown.  Add spinach and just mix around. Turn off heat and add beans. Let all that sit on that hot burner even though it is turned off. Now onto something else….

Combine your cheese mix:  Ricotta, Goat, 1 1/2 cup Italian Mix, 1/4 cup Parm.. 2 eggs, 1 TBS Italian Seasoning Blend, about 1/2 tsp pepper, 1/2 tsp salt. Use a mixer to break down the egg protein, for about 2 minutes on high. 

In a deep dish lasagna pan, spread 1 cup of sweet basil sauce on bottom, add 3 strips lasagna noodles – lengthwise:  

layerin lasagna

Spread 1 cup of the 4 cheese sauce, top with 1/3 ricotta cheese mix, then 1/3 bean mixture from stove top.  Add 1 cup sweet basil sauce, 4 noodles – overlapped, 1 cup 4 cheese sauce, 1/3 bean, 1/3 cheese and again 4 noodles.  Rest of cheese sauce, bean mix, ricotta mix, 4 noodles, and basil sauce.

Sprinkle rest of the grated cheese on top and 1/4 cup parmesan.  Bake at 350 for 1 hour 15 min, covered. Remove cover, bake 15 more minutes.

 

 

NUTRITION ESTIMATES:  (1 pc. of 15 servings):  485 cals.  20 g Fat. 8g Sat Fat.  70 Cholest. 580 Sodium.  60 Carbs. 11 Fiber.  30 g Protein.  36.8% calcium.  7% iron.

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