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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it.â Dusty Davis - Slidell, Louisiana Ingredients:
9 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 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 parsley |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
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. Yield: 12 servings.
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