Two-Bean Zucchini Lasagna

Ingredients

  • 12 ounces zucchini, 1/4” inch lengthwise slices
  • 2 cans low sodium black beans, drained
  • 2 cans low sodium cannellini beans, drained
  • 4 tbsp olive oil
  • 8 ounces yellow onion, diced
  • 1 ounce fresh garlic, chopped
  • 2.5 ounces fresh basil, chopped
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 whole eggs
  • 1 cup parmesan
  • 15 ounce container low fat ricotta
  • 8 ounces low fat mozzarella
  • 1 tbsp Kosher salt
  • 1 tsp black pepper

Directions

Heat the olive oil in a large sauté pan and add the onion, garlic, basil and sauté until tender. Add the black and white beans and mix thoroughly set aside in a mixing bowl; beat eggs. Add the ricotta and half of the parmesan and half of the mozzarella. Once mixed, begin layering the zucchini sheets in a greased 9 x 9 baking dish. Add a layer of beans. Now add a layer of zucchini again Now a layer of cheeses and another layer of beans. Continuing layering until the last layer is zucchini. Pour over 1 – 2 cups of the marinara and sprinkle with the remaining cheeses. Bake in a 350 ̊ degree oven uncovered until cooked through, about 15 minutes.

Nutritional Facts

Serving Size: 8.0 oz | Calories: 325 | Total Fat: 15.0 gm | Total Carb: 26 gm | Total Protein: 21 gm | Total Sodium: 487 mg

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