Jefferson County Recipe of the Day: Black Bean Lasagna

Black Bean Lasagna – A Healthy Choice!

Black Bean Lasagna


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


~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.

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