Black Bean Lasagna Recipe

Summary

Health IndexHealthyServings4
CuisineCourse
Vegetarian

Ingredients

 Canned low sodium tomatoes28 Ounce, drained and chopped
 Canned chopped green chilies4 Ounce, drained
 Low sodium tomato sauce8 Ounce
 Canned low sodium black beans15 Ounce, rinsed and drained
 Ground cumin1 Teaspoon
 Chili powder1 Teaspoon
 No boil lasagna noodles6
 Non fat ricotta cheese1 1⁄2 Cup (24 tbs)
 Shredded non fat mozzarella cheese1 1⁄2 Cup (24 tbs)
 Chopped fresh coriander1 1⁄2 Cup (24 tbs)

Directions

In a small bowl, mix the tomatoes and chilies with the tomato sauce.
In a medium bowl, combine the beans, cumin, and chili powder.
Lightly mash the beans with a fork.
Coat a 9" x 9" pan with nonstick spray.
Spoon 1/2 cup of the tomato mixture into the bottom of the pan.
Place two of the noodles on 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 coriander.
Repeat the layers twice.
Bake at 375°F for 30 minutes, or until the lasagna bubbles.
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