Black Bean and Spinach Lasagna

"Needed a vegetarian dish for dinner when a cousin came to town, and wanted to do a lasagna. Couldn't find exactly the right one, so adapted and came up with this from a hodge-podge of other recipes found on the web. Even the meat-eaters loved it."
 
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Ready In:
2hrs 45mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Heat olive oil in large sauce pan, saute onions, celery, carrots & garlic until onions are transparent. Add tomatoes & oregano. Simmer for 1 1/2 - 2 hours. Stir in both cans of beans and heat through.
  • Make bechamel -- heat olive oil, add flour & stir until bubbly. whisk in milk, cook & stir over medium heat until boiling. add salt and set aside to cool, stirring occasionally. Once it has cooled down a bit, stir in the spinach.
  • Cook lasagna noodles according to package directions. Drain, rinse with cold water to cool down and lay out on towel until ready to assemble lasagna.
  • Assembly: Spray 9 X 13 pan with non-stick spray, spread 1/4 of the sauce on bottom of pan, then layer with lasagna noodles, 1/3 of the spinach-bechamel mixture, 1/3 of the remaining sauce, and 1/3 of the cheese. repeat twice.
  • Bake at 350 for about 45 minutes.
  • Let sit about 15 minutes before cutting and serving.

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