Black Bean Lasagne

Black Bean Lasagne

Recipe By: Jan Matson
Yield: 6

Ingredients

2 10 ounce cans mild rotel tomatoes
1 6 ounce can tomato paste
6 no-boil lasagna noodles
1 15 ounce carton light ricotta cheese
1 egg, slightly beaten
2 15 ounce cans black beans, rinsed and drained
2 cups mozzarella cheese
1/4 tsp ground cumin, *see Note
1/4 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon salt

Instructions

1. Combine tomatoes, tomato paste, cumin, and chili powder.
2. In another bowl, combine ricotta cheese, egg, garlic, and salt.
3. In a 9 x 13 pan, layer as follows:
1/3 sauce
noodles
1/2 ricotta mix
1/2 beans
1/3 cheese
1/3 sauce
noodles
1/2 ricotta mix
1/2 beans
1/3 cheese
1/3 sauce
1/3 cheese
4. Bake covered in 375 degree oven for 30 minutes.
5. Uncover and bake until bubbly (about 25 minutes).
6. Let stand for 10 minutes before cutting into squares.

Notes

*Can use up to 1/2 teaspoon ground cumin.


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