Black Bean Lasagna Recipe
Ingredients
| Canned low sodium tomatoes | 28 Ounce, drained and chopped | |
| Canned chopped green chilies | 4 Ounce, drained | |
| Low sodium tomato sauce | 8 Ounce | |
| Canned low sodium black beans | 15 Ounce, rinsed and drained | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| No boil lasagna noodles | 6 | |
| Non fat ricotta cheese | 1 1⁄2 Cup (24 tbs) | |
| Shredded non fat mozzarella cheese | 1 1⁄2 Cup (24 tbs) | |
| Chopped fresh coriander | 1 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.
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.
Chef
