Black Bean Lasagna
9 lasagna noodles
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon of canola oil
2 cans of black beans, rinsed & drained
1 can of diced tomatoes, undrained
2 cans of tomato paste
1 cup of water
2 tablespoons of fresh cilantro, minced
1/4 tablespoon of crushed red pepper flakes
4 egg whites, beaten
15 oz. of reduced-fat ricotta cheese
1/2 cup of grated Parmesan cheese
1/4 cup of fresh parsley
2 cups of shredded Mexican blend cheese
Prepare noodles according to package directions. Drain noodles.
Meanwhile, heat oil and saute garlic & onion over medium-heat until tender. Add tomatoes, beans, tomato paste, water, cilantro, & pepper flakes. Bring to boil. Reduce heat & simmer, uncovered, for 15 minutes or until slightly thickened.
Combine egg whites, ricotta, parmesan, & parsley.
Coat 9x13 glass baking dish with cooking spray. Spread 1/2 cup of bean mixture onto bottom of dish. Top with 3 noodles. Cover with a 1/3 of the ricotta mixture, 1/3 bean mixture, & shredded cheese. Repeat layers twice.
Cover & bake @ 350 for 3-35 minutes. Uncover & bake 10-15 more minutes until bubbly.
Let stand for 10 minutes before cutting.
delish!
2 comments:
my parents made it last weekend and really enjoyed it. Bryan liked it even more the next day, which was a good thing since we had so much left over! Hope you and Chris liked it!
we liked it better the 2nd day too
Post a Comment