Italian

Sweet Potato and Kidney Bean Lasagna is for Dinner.

Sweet Potato and Kidney Bean Lasagna takes 15 minutes to prepare.

Sweet Potato and Kidney Bean Lasagna takes 45 minutes to cook.

Sweet Potato and Kidney Bean Lasagna makes 6 servings.

The ingredients for Sweet Potato and Kidney Bean Lasagna are:

1 19 oz can tomato sauce
9 oz lasagna noodles, instant
1 19 oz can kidney beans, rinsed
19 oz sweet potatoes, peeled, chopped and cooked
1 cup Ricotta cheese
1 cup Alfredo sauce
4 oz mushrooms, thinly sliced.
1/2 cup mozzarella cheese, grated

Here is how you make Sweet Potato and Kidney Bean Lasagna:

Preheat oven to 355F.Puree the cooked sweet potatoCover the bottom of a lasagna pan with half of the tomato sauce; cover with a layer of noodles.Add the beans and half the ricotta cheese for the next layer; cover with a layer of noodles.Spread the remaining tomato sauce on; cover with a layer of noodles.Spread on the sweet potato puree, sliced mushrooms and the rest of the ricotta cheese; cover with a layer of noodles.Pour on the white sauce, and cover with mozzarella.Bake for 45 min. or until the lasagna sheets are soft and the cheese on top is brown. Serve with salad, serves 6.Number of Servings: 6Recipe submitted by SparkPeople user ADUMBUSPRIME.

The nutritional information for Sweet Potato and Kidney Bean Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 433.2

• Total Fat: 8.4 g
• Cholesterol: 23.2 mg
• Sodium: 953.8 mg
• Total Carbs: 69.9 g
• Dietary Fiber: 10.8 g
• Protein: 18.9 g

Sweet Potato and Kidney Bean Lasagna is Italian cuisine.

The dietary needs meet for Sweet Potato and Kidney Bean Lasagna is Vegetarian