"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Black Bean Lasagna Recipe

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This recipe for Black Bean Lasagna, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Monday, January 21, 2008


1 (15 oz) Black Beans, drained
1 (28 oz) can crushed tomatoes, undrained
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
6 oz. shredded cheddar

1- Heat oven to 350F. Spray 13x9-inch baking dish with
nonstick cooking spray. In large bowl, mash beans slightly.
Stir in tomatoes, onions, bell pepper, salsa, chili powder and
cumin; mix well.

2-In small bowl, combine ricotta cheese, garlic powder and
egg; blend well.

3-Spread 1 cup of the tomato mixture over bottom of sprayed
baking dish. Top with half of noodles, overlapping slightly.
Top with half of remaining tomato mixture. Spoon ricotta
micture over top; spread carefully. Top with half of cheese,
then with remaining noodles, tomato mixture and cheese.
Spray sheet of foil with cooking spray; cover baking dish with
foil, sprayed side down.

4-Bake at 350F. for 40 to 45 minutes or until noodles ar
tender. Uncover; let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:




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