Vegetarian

Refried Bean Lasagna is for Dinner.

Refried Bean Lasagna takes several minutes to prepare.

Refried Bean Lasagna takes several minutes to cook.

Refried Bean Lasagna makes 8 servings.

The ingredients for Refried Bean Lasagna are:

2 cup Trader Joe's Organic Refried Pinto Beans, Salsa Style [Vegan]
2 cup Galbani Ricotta Cheese Made with Whole Milk
6 tbsp Great Value Half & Half
1 (10 oz.) bag Great Value Organic Chopped Spinach
1 (2 cup) bag Kraft Shredded Mozarella, 2% Milk
1 (2 cup) bag Kraft Shredded Mozzarella
1/2 cup Great Value Finely Shredded Low-Moisture, Part-Skim Mozzarella Cheese
2 garlic cloves, minced or pressed
7 oz Golden Grain Oven-Ready Lasagna
2 cups Old El Paso Mild Red Enchilada Sauce
1/3 tsp Morton Lite Salt 50% Less Sodium Than Table Salt (or omit, this is not a low-sodium dish)
Freshly ground black pepper, to taste
oregano, to taste
smoked paprika, to taste

Here is how you make Refried Bean Lasagna:

Preheat oven to 375 degrees Farenheit. (Unless you are preparing earlier in the day and will be refrigerating lasagna casserole until you are ready to bake, don't turn on until then!)IF you are using regular lasagna noodles, you will have to prepare them first using package directions. I did not have to boil my noodles at all, since I used no-boil noodles.Refried Bean Filling: Using a food processor, combine 2 cups of Trader Joe's Refried Pinto Beans, Salsa Style, with Ricotta Cheese and Half & Half. Blend until smooth. NOTE: If using plain refried beans instead, add a 1/2 cup of your favorite fresh salsa. You will probably need less Half & Half, if at all.Spinach Filling: Mix frozen spinach, Kraft mozzarellas, garlic, salt (optional) and black pepper to taste. I used frozen spinach because I am making ahead and it will thaw a little in the refrigerator before baking; However, you may also use thawed and drained spinach, drained canned spinach, or even cooked and drained spinach. Do not use fresh spinach.To assemble;Prepare a casserole dish (11 x8.5 inches and 3 inches deep) by greasing lightly with olive oil. NOTE: I used my Corningware casserole dish, which has a lid, so I did not cover with foil at baking time. Pour 1 cup enchilada sauce in casserole dish. Spread 1/3 of Refried Bean Filling over this, will probably mix together, don't worry about this. Sprinkle lightly with Kraft mozzarella. Top with lasagna noodles. IF using an oval casserole dish, you will have to trim or break some noodles to fit in the dish.Spread 1/2 of the Spinach Filling over noodles. Top lightly with Kraft Mozzarella cheese. Top those with more noodles.Spread a second layer of Refried Bean mixture over the noodles. Top lightly with Kraft Mozzarella cheese. Add the final layer of lasagna noodles. Pour 1 cup of enchilada sauce over the noodles, then add the last of the Refried Bean mixture. Over this last layer, sprinkle the Great Value Finely Shredded mozzarella, and shake oregano and smoked paprika to taste over the top. Either place the lid on your casserole or cover with foil. Bake 30 minutes (40 if dish has been refrigerated), then remove lid or foil and bake an additional 10 minutes. Serve with simple green salad with a vinaigrette dressing if desired. Serving Size:?Makes 8 generous servings.

The nutritional information for Refried Bean Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 464.8

• Total Fat: 18.3 g
• Cholesterol: 64.7 mg
• Sodium: 981.9 mg
• Total Carbs: 46.7 g
• Dietary Fiber: 6.1 g
• Protein: 28.7 g

The dietary needs meet for Refried Bean Lasagna is Vegetarian