 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Ingredients:
1 box(es) lasagna noodles (dry) |
1 whole(s) large onion chopped |
1 teaspoon(s) vegatable oil |
3 clove(s) garlic minced |
2 can(s) black beans (16 oz.) rinsed and drained |
1 can(s) diced tomatoes (14.5 oz) undrained |
2 can(s) tomato paste (6 oz) |
1 cup(s) water |
2 tablespoon(s) cilantro minced |
1/2 teaspoon(s) red pepper flakes |
4 whole(s) egg whites lightly beaten |
1 carton(s) low-fat ricotta (15 oz.) |
1/2 cup(s) parmesan cheese grated |
1/4 cup(s) fresh parsley minced |
2 cup(s) reduced-fat mexican cheese blend shredded |
Directions:
1. 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.
2. In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
3. Drain noodles. 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.
4. 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.
|
|