Quick Lasagna With Bean Sauce

1 1/2     cups cooked* or 1 can (15 oz.) kidney beans, drained, rinsed and coarsely chopped
1           jar (28 oz.) low-sodium marinara sauce
1           package (10 oz.) frozen chopped spinach, thawed
8           oz. uncooked lasagna noodles
1           container (15 oz.) part-skim ricotta
8           oz. part-skim mozzarella, thinly sliced
1/4        cup grated Parmesan
*1/2      cup dry makes 1-1/2 cups cooked.

Preheat oven to 350ºF. Combine beans and marinara. Squeeze excess moisture from spinach. Set aside.

To assemble the lasagna, spread 1/2 cup bean sauce on the bottom of a 9 x 13-inch baking pan. Arrange half the noodles over sauce, Cover the noodles with all the spinach, half the ricotta, half the mozzarella and half the sauce. Repeat with remaining noodles, ricotta, mozzarella and sauce. Sprinkle Parmesan on top.

Cover the pan tightly with foil. Bake about 1 hour or until bubbly and lasagna noodles are soft.
Serves 8.

Nutritional Information per Serving:

Calories 363, Protein 24 g, Carbohydrates 43 g, Fat 11 g, Calories from fat 27%, Cholesterol 34 g Fiber 6 g, Folate 101 mcg, Sodium 497 mg