These individual vegetarian lasagnas are great for special occasions. Compared to typical recipes, this lasagna features a more nutrient-rich sauce and less cheese. Spinach increases vegetable intake, and black beans add heartiness, protein, and fiber.

Yield: 2 servings

Preparation time: 10 minutes

Cooking time: 10 minutes

Baking time: 35 minutes

Ingredients

• ½ tbsp olive oil
• ¼ cup chopped onion
• 1 clove garlic, minced
• 2 cups fresh spinach, chopped
• 1 ¾ cups low-sodium tomato sauce (about a 15-oz. can)
• 1 tsp dried basil
• ¾ tsp dried oregano
• ½ tsp balsamic vinegar
• ¼ tsp ground black pepper
• 1/8 to ¼ tsp fine-ground sea salt
• 3 sheets dry, oven ready, lasagna noodles (7 x 3.25-inch sheets)
• 1 cup no-salt-added black beans, rinsed and drained
• ¼ cup finely shredded Parmesan cheese

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Spray two single-serve ramekins or casserole dishes (about 4 x 5 inches in size) with non-stick cooking spray.
2. Heat the olive oil in a medium skillet over medium-high. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 1 more minute.
3. Reduce the heat to medium. Add the tomato sauce. Stir in the basil, oregano, balsamic vinegar, and black pepper. Simmer for 5 minutes. Remove the sauce from the heat. Taste the sauce and add salt a little at a time until it reaches your taste preferences.
4. To make a lasagna, spoon about 1 tablespoon of the sauce into one of the baking dishes. Each lasagna will need 3 noodles, so break the 3 sheets into 6 pieces that will fit into your baking dishes. Top the sauce with a piece of noodle.
5. Spoon 3 tablespoons of sauce over the noodle, and top with ¼ cup of black beans. Place another noodle piece on top of the beans, and add 3 more tablespoons of sauce. Next, layer on another ¼ cup of beans. Add the final noodle, and finish with 3 more tablespoons of sauce. Sprinkle with half of the cheese.
6. Repeat the same process for the second lasagna.
7. Loosely cover each dish with aluminum foil and place them on a baking sheet. Bake covered for 30 minutes or until the noodles are tender. Remove the foil, and bake for another 5 minutes. Let cool for 5 minutes before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.