Creamy White Bean Lasagna

Ingredients: 

• 1 box of lasagna - cooked according to instructions on the box 
• Spinach - I prefer fresh baby spinach, about 2 cups or handfulls
• Tomatoes - I used about 15 Capari tomatoes on the vine 
• 1 jar tomato sauce 
• 2 garlic cloves 
• 15 oz Ricotta Cheese
• 15 oz White beans, drained and rinsed
• Vegetable broth 
• Arbequina Extra Virgin Olive Oil 
• Kale, Cashew and Basil pesto from Trader Joe's or use whatever Pesto you want 
• Parmesan Cheese 
• Mozzarella cheese 
• Salt and Pepper to Taste - suggestions Pink Salt (love this grinder) OR Butcher's Salt and Pepper blend 

Directions: 

Preheat the oven to 400F

Cook the lasagna according to the instructions on the box. 

In a 8x8/9x9 or pie dish add the whole tomatoes and a very generous drizzle on Arbequina Olive oil all over them. Cook them until done about 30 minutes and you will see your tomatoes blister and liquid in your dish. They are perfect and easy. 

In the meantime, add a layer of jarred tomato sauce to your 9x13 baking dish. 

Add your minced garlic to a pan with hot olive oil and then add your white beans. Stirring to combine with some salt and pepper. Add about 1 cup of vegetable broth to open the beans and soften so you can mash them. Add your pesto at this step if you want that flavor in the beans and lasagna. I like the layered flavors and different textures. I also used the whole tub of Kale and Cashew pesto from Trader Joes. Add more vegetable broth if needed. I used about 1 cup total. When the beans are soft remove them from the heat and mash them. 

Add the beans to your ricotta cheese in a medium size bowl and mix it all together. You can add a little parmesan cheese to this mix too. 

Chop up about 2 cups of baby spinach to add to your layers in your lasagna. You can use more if desired and it will wilt so it's all about taste and who you are cooking for. 

Add one layer of lasagna noodles on top of tomato sauce layer in your 9x13 pan. 

Add a layer of your cheese and bean mixture, choped spinach, some fresh roasted tomatoes. 

Repeat 3x. The top layer is lasagna noodles, fresh tomato juice and tomatoes from the roasted tomatoes if any are left, the rest of the jarred tomato sauce and mozzarella and parmesan cheese. I dont use a lot but I want the whole layer covered and moist with tomato and sauce so I have tender noodles. 

Cover with foil and cook about 30 minutes. You can remove the foil and cook a little without the foil to bubble the top of the lasagna if you want. 

We loved it - Enjoy and always remember to make it your own.