Back in mid-November, I started a series for Meatless Mondays with a Curried Lentil Salad. Well, finally, here is my continuation of the series with Black Bean Lasagna. A friend of mine made it for me and got me hooked on it. It's from "Eater's Digest" in Readers Digest. It's relatively easy and super satisfying. You can make it up on Sunday and throw it in the oven on Monday. Serve with a simple green salad and there you have a great vegetarian meal.
First, the ingredients:
9 lasagna noodles
1 large onion, chopped
3 garlic cloves, minced
1tsp. Olive Oil
2 cans (16 oz. each) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes, undrained
2 cans (6 oz. each) tomato paste
1 cup water
2 Tbs. minced fresh cilantro
1/4 to 1/2 tsp. crushed red pepper flakes
4 egg whites
1 carton (15 oz.) ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups (8 oz.) shredded Mexican Cheese blend
Cook noodles according to packaged instructions. Meanwhile...
Heat oil in large skillet (you can use more than 1 tsp--it's Olive oil!). Add onion and garlic and cook over medium heat until tender. Then...
Add beans, tomatoes, tomato paste, water, cilantro, and pepper flakes. Bring to a boil. Reduce heat, simmering uncovered for around 15 minutes--or slightly thickened.
In small bowl, combine egg whites, ricotta, Parmesan, and parsley.
Now comes the assembly--after, of course, you've drained those lasagna noodles:
Spread 1/2 cup bean mixture into a 13 X 19 baking dish coated with baking spray.
Layer with 3 noodles, a third of ricotta mixture, a third of the remaining bean mixture, and 2/3 cup of the cheese blend (you may want to add a little more cheese--especially if you're a fan of it like I am).
Repeat layers twice.
Now you have to bake it. Cover and bake at 350º for 30 - 35 minutes. Uncover, and bake another 10 to 15 minutes or until bubbly. Let stand 10 minutes before cutting.
Enjoy another cruelty free meal! :)
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