Recipe

Black Bean Lasagna Recipe

	Bubbaray / All my dishes 1 year ago Vegetarian lasagna Prep:20m Cook:60m Servings:10	Bubbaray
	vegetarian lasagna

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Ingredients

2 (15 oz) cans black beans, drained

1 (28 oz) can crushed tomatoes, undrained

¾ cup chopped onions

½ cup chopped green pepper

1 cup salsa

1 teaspoon chili powder

½ teaspoon cumin

1 container (small) light ricotta cheese

1/8 teaspoon garlic powder

1 egg

10 uncooked lasagna noodles

6 oz (1 ½ cups) shredded cheddar or mozzarella cheese

Directions

1) Heat oven to 350 degrees F. Spray 13x9 inch baking dish with nonstick cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.

2) In small bowl, combine ricotta cheese, garlic powder and egg; blend well.

3) Spread 1 cup of the tomato mixture over bottom of spray coated dish. Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of (cheddar or mozzarella) cheese, then with remaining noodles, tomato mixture and (cheddar or mozzarella) cheese. Cover tightly with spray coated foil.

4) Bake at 350 F for 1 hour or until noodles are tender. Uncover; let stand 15 minutes before serving.

This lasagna can be assembled a day ahead and refrigerated, covered. If it goes straight from the refrigerator to the oven, add about 15 minutes additional baking time.

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