Lasagna di Ricotta e Fagioli is a delicious, protein-rich dish that combines the creaminess of ricotta with hearty beans, making it a comforting meal for everyone at the table!

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes, until softened and fragrant.

3

Stir in the spinach and cook for another 2-3 minutes until wilted. Remove from heat and let cool slightly.

4

In a bowl, mix the ricotta, egg, salt, pepper, and Italian seasoning until well combined.

5

In a greased baking dish, spread a thin layer of the ricotta mixture at the bottom.

6

Layer 3 lasagna noodles over the ricotta, then add half the remaining ricotta mixture, half the mozzarella, and half the beans.

7

Repeat the layers: noodles, ricotta mixture, mozzarella, and beans. Top with the last layer of noodles.

8

Sprinkle the remaining mozzarella and parmesan cheese over the top.

9

Cover the dish with foil and bake for 30 minutes.

10

Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

11

Let the lasagna cool for 5-10 minutes before slicing and serving.

6

• Incorporate some roasted vegetables like zucchini or bell peppers for a fresh touch.
• Try using different types of beans like black beans or chickpeas for a different flavor profile.
• Experiment by adding a layer of pesto for an extra burst of flavor.

• Use fresh herbs like basil or parsley as a garnish to elevate the flavor.
• Letting the lasagna rest after baking improves the structure and makes it easier to slice.
• Add red pepper flakes for a spicy kick if desired.

• fat: 20 grams
• fiber: 5 grams
• protein: 25 grams
• calories: 420
• carbohydrates: 35 grams

This dish is rich in protein from the ricotta and beans, providing essential nutrients and helping to keep you satiated. It's also a good source of vitamins and minerals from the spinach and other fresh ingredients.

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