Black Bean Lasagna
Total Time: 1 Hour, 5 Minutes + Standing
Prep Time: 25 Minutes
Bake: 40 Minutes + Standing
Ingredients
Yield: 8 Servings
-
- 9 lasagna noodles
- 1 large onion, chopped
- 1 tsp canola oil
- 3 garlic cloves, minced
- 2 cans (16 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cans (6 oz each) tomato paste
- 1 cup water
- 2 Tbsp minced fresh cilantro
- 1/2 tsp red pepper flakes, crushed
- 4 egg whites, lightly beaten
- 1 carton (15 oz) reduced-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, minced
- 2 cups reduced-fat Mexican cheese blend, shredded
Directions:
- Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion until tender. Add garlic; cook 1 minute longer.
- Add the beans, tomatoes, tomato paste, water, cilantro, and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
- In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese, and parsley.
- Drain noodles. Spread 1/2 cup bean mixture into a 13 x 9 inch baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture, and 2/3 cup cheese blend. Repeat layers twice.
- Cover and bake at 350 degrees for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
- Let stand 10 minutes before cutting.