Recipe for Black Bean Lasagna from the Vegetarian section.
Black Bean Lasagna2 cans diced tomatoes and chiles, drained
1 small can tomato paste
2 (15 ounce) cans black beans, drained
1 teaspoon ground cumin
1 teaspoon chili powder
6 no-cook lasagna noodles
1 1/2 cups fat free ricotta cheese
2 cups shredded low-fat mozzarella cheese
1 1/2 cups chopped fresh cilantro In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce can be substituted). In a medium bowl, combine the beans, cumin and chili powder; lightly mash the beans with a fork. Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce. Top the noodles with 1/3 cup of the beans. 1/2 cup of the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the sauce and 1/2 cup of the cilantro. Repeat the layers twice. Bake at 375 degrees F for 30 minutes.
We hope you enjoy your freshly made Black Bean Lasagna. This recipe came from Vegetarian's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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