Easy Black Bean and Chorizo Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Delicious black bean lasagna. I sometimes use extra salsa instead of chopping onions and peppers. Ingredients:
1 cup light ricotta cheese |
1/8 teaspoon garlic powder |
1 egg |
1 (15 ounce) can black beans, drained |
1/2 lb mexican chorizo sausage, cooked |
1 (28 ounce) can crushes tomatoes |
3/4 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chunky salsa |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
10 lasagna noodles, uncooked |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350°. Blend ricotta, garlic powder andegg inches A small bowl; set aside. Mash beans slightly in large bowl. Add next seven ingredients. Mix well. Coat the bottom of a 9 x13 pan with cooking spray. Spread 1 cup of the bean mixture in the bottom of the pan. Top with 5 uncooked lasagna noodles, overlapping slightly. Top noodles with 1/2 of the remaining bean mixture. Spoon all of the ricotta mixture over the top, spreading carefully. Sprinkle 1/2 cheese over all and top with remaining lasagna noodles. Top with remaining bean mixture and remaining cheese. Spray cooking spray on the inside of a large piece of foil, and with the coated side facing the cheese, cover tightly. Bake for 40-45 minutes. Remove from oven, remove foil cover and let rest for 15 minutes before serving.
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