Ingredients:

  • 2 cans (15 oz each) butter beans, drained and rinsed
  • 1/4 cup (60 ml) vegetable broth
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups (150 g) fresh spinach, chopped
  • 1 cup (240 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (60 g) grated Parmesan cheese
  • 1/2 teaspoon dried Italian herbs
  • 2 cups (480 ml) marinara sauce
  • 9-12 lasagna noodles (uncooked)

Instructions:

  1. In a food processor, combine butter beans, vegetable broth, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
  2. In a skillet over medium heat, add a little olive oil and sauté the chopped spinach until wilted (about 3-4 minutes). Remove from heat.
  3. In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, sautéed spinach, and Italian herbs. Mix until well combined.
  4. Spread a layer of marinara sauce at the bottom of the lasagna dish. Place lasagna noodles on top. Layer half of the butter bean puree and half of the cheese filling.
  5. Repeat the layers, finishing with noodles and remaining marinara sauce on top. Sprinkle the remaining mozzarella cheese over the top.
  6. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes.
  7. Let the lasagna cool for 5-10 minutes before slicing. Serve warm.