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Black Bean Lasagna Recipe

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This recipe for Black Bean Lasagna, by , is from Wahl Family Cookbook , 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!

Contributor:  
Contributor:  
Pat Wahl

Category:
Category:

Ingredients:  
Ingredients:  
9 lasagna noodles (8 oz)
2 15 oz cans black beans, rinsed and drained
Nonstick spray coating
cup chopped onion
cup chopped green pepper
2 cloves garlic minced
1 jar of pasta sauce of your choice
1/4 cup snipped cilantro
1 15 oz ricotta
1 8 oz mozzarella
cup light dairy sour cream

Directions:
Directions:
Cook noodles according to package directions; drain. Mash i can of beans; set aside. Spray a large skillet with nonstick coating; add onions green pepper, and garlic. Cook and stir over medium heat till render but not brown. Add smashed beans, un-mashed black beans, pasta sauce, and snipped cilantro; heat through.
In a large mixing bowl combine ricotta cheese, and mozzarella, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange 3 of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture and sprinkle with grated cheese.
Bake covered, in a 350 oven for 40 to 45 minutes or until heated through. Let stand for 10 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
??? The directions say to reserve the last 1/3 of cheese mixture. But the directions are crossed out where it says to dollop the cheese on after baking. Does Pat put the 1/3 of cheese all over the top and bake it all together??

 

 

 

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