Breadcrumbs

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:

    1. Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion until tender. Add garlic; cook 1 minute longer.
    2. 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.
    3. In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese, and parsley.
    4. 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.
    5. Cover and bake at 350 degrees for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
    6. Let stand 10 minutes before cutting.

 

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