Spinach and Black Bean Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A meatless lasagna that went over big with my family. Good for OAMC. Ingredients:
2 (15 ounce) cans black beans, drained |
1 (26 ounce) jar red pasta sauce (i use ragu) |
1/2 teaspoon ground cumin |
1 (15 ounce) container ricotta cheese |
2 cloves garlic, finely minced (optional) |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
2 large eggs, beaten |
1/2 cup chopped fresh cilantro |
9 no-boil lasagna noodles |
2 cups shredded monterey jack pepper cheese (pepper jack cheese) |
Directions:
1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
2. Add in the pasta sauce, cumin, and garlic; stir to combine.
3. In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
4. Lay 3 of the lasagna noodles side by side over the bean mixture.
5. Spread half of the spinach mixture over the noodles.
6. Sprinkle 1 cup cheese over the spinach.
7. Lay 3 lasagna noodles over the cheese.
8. Spread half of the remaining bean mixture over the noodles.
9. Lay the last 3 lasagna noodles over the bean mixture.
10. Spread the remaining bean mixture over the noodles.
11. Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
12. Take dish from oven and remove foil.
13. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
14. Serve.
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