Tuesday, April 17, 2012

Black Bean Lasagna

I love lasagna and black beans... My mom came up again to do some freezer cooking and we came across a black bean lasagna recipe.  We thought it was a great idea so we made it our own and it was delicious...I would say better then regular lasagna.
  • 9 cooked lasagna noodles
  • 1 large onion chopped
  • 1 teaspoon of canola oil
  • 3 cloves of minced garlic
  • 2 16 ounce cans of black beans, rinsed and drained
  • 1 14.5 ounce can of diced tomatoes (DO NOT DRAIN)
  • 2 6 ounce cans of tomato paste
  • 1 cup of water
  • 4 egg whites ( I used egg beaters)
  • 1 15 ounce container of reduced fat ricotta cheese
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of parsley
  • 16 oz of shredded reduce fat Mexican cheese
  • Cook lasagna noodles
  • In a skillet on medium heat, cook onion
  • Add garlic and cook for another minute
  • Add the beans, tomatoes, tomato paste and water.
  • Bring the mixture to a boil
  • Reduce heat and simmer for 15 minutes are until thick
  • In a separate bowl combine egg whites, ricotta cheese, parmesean cheese and parsley
  • Drain noodles
  • Spread 1/2 cup of the bean mixture into a casserole dish (make sure dish is coated well)
  • Layer bean mixture with 3 noodles, a third of the ricotta mixture, third of the bean mixture and then a third of the cheese
  • Repeat those layers twice
  • Cover the casserole and bake at 350 degrees for 30-35 minutes. 
  • Uncover and then bake for 10-15 minutes
  • Let stand for at least 10 minutes before serving
Before                                              After

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