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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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You won't miss the meat in this flavor-packed black bean lasagna! Julie Ferron Ingredients:
1 can (15 ounces) black beans, rinsed and drained, divided |
5 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 small onion, chopped |
4 garlic cloves, minced |
3/4 cup dry red wine |
2 cups tomato puree |
2 cups canned crushed tomatoes |
1 teaspoon sugar |
1 teaspoon dried oregano |
1 bay leaf |
1 carton (15 ounces) part-skim ricotta cheese |
1 egg, beaten |
1/4 cup minced fresh cilantro |
1 cup grated parmesan cheese, divided |
9 lasagna noodles, cooked and drained |
1 pound part-skim mozzarella cheese, thinly sliced |
Directions:
1. In a food processor, puree 1 cup of beans with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a saucepan, cook onion and garlic in remaining oil until tender. Add wine; simmer, uncovered, until most of the liquid has evaporated.
2. Stir in the tomato puree, tomatoes, sugar, oregano, bay leaf, and the remaining black beans, salt and pepper. Simmer, uncovered, for 1 hour, stirring occasionally (do not boil). Discard bay leaf.
3. In a small bowl, combine the ricotta cheese, egg, cilantro and 1/2 cup Parmesan cheese. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the ricotta mixture and a third of the tomato-bean sauce. Top with a third of the mozzarella; sprinkle with a third of the remaining Parmesan.
4. Top with three noodles; layer with pureed bean mixture and a third each of the tomato-bean sauce, mozzarella and Parmesan. Top with remaining noodles, ricotta mixture, tomato-bean sauce, mozzarella and Parmesan. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 8 servings.
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