Jefferson County Recipe of the Day: Black Bean Lasagna

Black Bean Lasagna – A Healthy Choice!

Black Bean Lasagna

Ingredients:

9 lasagna noodles
1 large onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
2 – 16 oz cans black beans, rinsed and drained
1 – 14 1/2 oz can diced tomatoes, undrained
2 – 6 oz cans tomato paste
1 cup water
2 tablespoons minced fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper flakes
4 egg whites, lightly beaten
1 – 15 oz carton reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups shredded reduced-fat Mexican cheese blend

Directions

~Preheat oven at 350°.

~Cook noodles according to package directions.

~Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic. Cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro, and pepper flakes. Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes or until slightly thickened.

~In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese, and parsley.

~Drain noodles.

~Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 of ricotta mixture, 1/3 of remaining bean mixture, and 2/3 cup cheese blend. Repeat layers twice.

~Cover and bake for 30-35 minutes.

~Uncover; bake 10-15 minutes longer or until bubbly.

~Let stand for 10 minutes before cutting.


Copyright © 2021 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.