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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A yummy meatless pasta dish. Ingredients:
9 lasagna noodles |
1 pint part-skim ricotta cheese |
1 egg |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
2 cloves garlic, minced |
2 (16 ounce) cans black beans |
1 (15 ounce) can tomato sauce |
8 ounces shredded mozzarella cheese |
Directions:
1. In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
2. In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
3. Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.
4. Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.
5. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
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