Vegetarian

Lasagne, bean and sundried tomato takes several minutes to prepare.

Lasagne, bean and sundried tomato takes several minutes to cook.

Lasagne, bean and sundried tomato makes 12 servings.

The ingredients for Lasagne, bean and sundried tomato are:

1.5 T WW flour
1 cup soy milk
1 cup chicken broth
2 cloves garlic
125g sundried tomatoes, soaked in water, drained and chopped
10 oz mushrooms, chopped
1 T parsley
1/4 t salt
6 cups spinach chopped
1 cups chickpeas, cooked or canned
2 cups black beans, cooked or canned
12 ww lasagne noodles, cooked, rinsed and drained
1 T fresh basil

Here is how you make Lasagne, bean and sundried tomato:

Shake flour, soy milk, and broth together. Heat garlic for 30 seconds in pan and add flour mixture. Stir and heat until it thickens. Add sundried tomatoes, stir and set aside.Spray pan with pam and sautee mushrooms for a few minutes. Add parsley and set aside. Sautee spinach in 1 or 2 T water until wilted. Add salt and stir. Put beans through food processor and pulse a couple of times until still chunky consistency. Add chickpeas and spinach to sauce.Layer sauce with noodles adding the mushrooms in one layer in the middle. Cook for 30 minutes in 350 oven. Cut into 12 servings, sprinkling fresh basil on top.Number of Servings: 12Recipe submitted by SparkPeople user EDLYNN.

The nutritional information for Lasagne, bean and sundried tomato is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.1

• Total Fat: 1.5 g
• Cholesterol: 0.4 mg
• Sodium: 2,568.5 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 6.3 g
• Protein: 9.5 g