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Wednesday, August 3, 2011

Black Bean Lasagna



Ingredients:

  • 9 whole wheat lasagna noodles
  • 1 large onion, chopped
  • 1 teaspoon canola oil
  • 3 garlic cloves, minced
  • 2 cans (16 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (6 ounces each) tomato paste
  • 1 cup water
  • 2 tablespoons minced fresh or dried cilantro
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 4 egg whites, lightly beaten
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh or dried parsley
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Cook noodles according to package directions.







Meanwhile, in a large skillet over medium heat, cook onion in oil 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.


Mix well.



Spread 1/2 cup bean mixture into a 13-in. x 9-in. 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° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. 



1 comment:

  1. Thank you! I needed a good recipe idea for a dinner tomorrow night for visiting family! I'm sure mine won't turn out as good as yours, but I will let you know, haha!

    ReplyDelete

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