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Black Bean Lasagna Recipe

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This recipe for Black Bean Lasagna is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box lasagna noodles

Bean mixture:
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup water
2 tbsp chopped fresh cilantro
2 cans black beans, rinsed and drained
1 can diced tomatoes
2 small cans tomato paste

Cheese mixture:
I container (15 oz) ricotta cheese
1/2 cup Parmesan cheese, grated
4 egg whites
1/4 parsley, chopped
2 cups Monterey Jack cheese, shredded
Directions:
Directions:
Preheat oven to 350°.

Cook and drain the lasagna noodles until al dente.

Heat oil in large skillet and saute the onions and garlic.

Add the rest of the bean mixture ingredients and simmer uncovered for about 15 minutes.

Mix cheese ingredients in a separate bowl.

Layer noodles, bean mixture and cheese mixture in a 9x13 baking dish to make 2 layers.

Bake uncovered for 30-35 minutes until hot and bubbly, let stand 15 minutes before cutting.
Personal Notes:
Personal Notes:
My notes from 8/1/99 say, "Excellent! Serve with margaritas and salad." I have gone for years forgetting about this recipe, and then I'll remember it for some reason and wonder why I haven't made it in so long. It's a great recipe if you're entertaining vegetarian friends.

Hint: Use all the lasagna noodles. You can make the two layers of noodles more than one noodle thick - it adds to the heartiness of the dish.

 

 

 

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