Black Bean Lasagna Recipe
Ingredients
| Water/Nonfat chicken broth / vegetable broth | 1⁄4 Cup (4 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Garlic | 3 Clove (15 gm), minced | |
| Sliced mushrooms | 2 Cup (32 tbs), sliced | |
| Ground oregano | 1 Teaspoon | |
| Ground basil | 1 Teaspoon | |
| Chopped fresh parsley | 1⁄4 Cup (4 tbs) | |
| Low-sodium tomato juice | 1⁄2 Cup (8 tbs) | |
| Black beans | 1 Cup (16 tbs), drained, rinsed (Home-Cooked Or Canned) | |
| Chopped fresh tomatoes/Low-sodium canned tomatoes | 3 Cup (48 tbs) | |
| Low sodium tomato puree/Low sodium tomato paste | 2 Tablespoon | |
| Lasagna noodles | 12 Ounce, cooked until al dente, rinsed, and well drained in a colander | |
| Non fat ricotta cheese | 3 Cup (48 tbs) | |
| Grated non fat mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Nonfat parmesan cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2243 Calories from Fat 80
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 0.65 g3.3%
Trans Fat 0 g
Cholesterol 22.9 mg7.6%
Sodium 3545 mg147.7%
Total Carbohydrates 376 g125.2%
Dietary Fiber 38.6 g154.6%
Sugars 58.1 g
Protein 173 g346.8%
Vitamin A 177.9% Vitamin C 240%
Calcium 495% Iron 77.8%
*Based on a 2000 Calorie diet
Directions
Add onions, garlic, and mushrooms.
Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned.
Add liquid if necessary during this process.
Stir in oregano, basil, and parsley.
Add tomato juice and cook for 10 minutes.
Add beans, tomatoes, and tomato puree or paste.
Simmer for 15 minutes.
Preheat oven to 375 degrees.
To assemble, place a layer of noodles in a 9-by-13-inch baking dish.
Top with a layer of tomato-black bean sauce.
Top with a layer of ricotta cheese, followed by a layer of mozzarella cheese.
Repeat with another layer each of noodles, sauce, ricotta, and mozzarella.
Top with Parmesan cheese.
Bake for 20 minutes.
Let stand 15 minutes before serving.
Chef
