1 (1 pound) package lasagna noodles
1/2 cup vegetable oil
2 (32 ounce) cans cannellini beans, drained and rinsed
1 pound lean ground beef
4 cups tomato sauce, well blended
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 teaspoon salt and pepper to taste
1 cup ricotta cheese, divided
Preheat oven to 400 degrees F (200 degrees C.) Spray a 1 quart casserole dish with non-stick cooking spray. Dredge the lasagna in some soaking dry flour, then fill with lasagna noodles.
Bake at 400 degrees F (200 degrees C) for 50 minutes, or until al dente. Reduce heat to 350 degrees F (175 degrees C) and bake for 15 minutes, or until chicken is no longer pink inside and no longer juices run clear. Garnish with 5 teaspoons ricotta cheese.