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Garbanzo-Spin Ricotta Lasagna
This Garbanzo-powered lasagna will make you want to mangia! Mashed Garbanzos and marinara create a delicious protein-packed layer surrounded by layers of spinach and ricotta, shredded mozzarella and grated parmesan, and hearty lasagna noodles.
- Prep Time
30 Mins
- Cook Time
45 Mins
- Serves
36
INGREDIENTS
- 72 Lasagna Noodle Sheets, Cooked
- 3 Qt Marinara Sauce
- 3 Qt Bush’s Best® Garbanzo Beans Drained, Rinsed, Mashed
- 2.25 Qt Ricotta Cheese
- 4.5 cups Spinach, Wilted
- 2.25 Qt Mozzarella Cheese, Shredded
- 1.25 cups Parmesan Cheese, Grated
- Kosher Salt (To Taste)
- Ground Black Pepper (To Taste)
- Vegetable Oil (As Needed)
- 2 Tbsp Parsley, Fresh, Minced
INGREDIENTS
- 72 Lasagna Noodle Sheets, Cooked
- 3 Qt Marinara Sauce
- 3 Qt Bush’s Best® Garbanzo Beans Drained, Rinsed, Mashed
- 2.25 Qt Ricotta Cheese
- 4.5 cups Spinach, Wilted
- 2.25 Qt Mozzarella Cheese, Shredded
- 1.25 cups Parmesan Cheese, Grated
- Kosher Salt (To Taste)
- Ground Black Pepper (To Taste)
- Vegetable Oil (As Needed)
- 2 Tbsp Parsley, Fresh, Minced
DIRECTIONS
- Preheat a convection oven to 375°F.
- In a large mixing bowl, combine marinara and mashed Garbanzos. Season with salt and pepper to taste.
- In a separate bowl, combine spinach and ricotta. Salt and pepper to taste.
- Prepare 6 pans (11¾-inch x 9 3/8-inch) with oil. Each pan serves 6.
- Place 4 lasagna noodle sheets in the bottom of each pan. Next, spread ½ cup of the ricotta mixture evenly over the noodles. Then, layer in 1 cup of the bean marinara, followed by ½ cup shredded mozzarella, and 1 Tbsp of grated parmesan. Repeat layering method twice more to create a 3-layer lasagna.
- Bake 45 minutes or until sauce is bubbly. Rest for 10 minutes at room temperature.
- Garnish with 1 tsp parsley. Slice each pan into 6 servings (about 8 oz. each).
