Black Bean Lasagna

* Exported from MasterCook *

Black Bean Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 uncooked lasagna noodles*
1 tablespoon olive oil
1 medium onion -- chopped
2 cloves garlic -- minced
1 cup water
2 tablespoons fresh cilantro -- chopped
2 15 oz. cans black beans -- rinsed & drained
1 14.5oz. can chopped tomatoes, undrained
2 6 oz. cans tomato paste
15 ounces light or nonfat ricotta cheese
1/2 cup Parmesan cheese -- grated
1/2 cup fat-free egg product or 4 egg whites
1/4 cup fresh parsley -- chopped
2 cups light Monterey Jack cheese

Cook and drain noodles according to package directions (or see note).
While noodles are cooking, heat oil in a large skillet over medium-high he
at. Cook onion and garlic in oil, stirring frequently, until onion is tender.
Stir in water, cilantro, beans, tomatoes, and tomato paste, and reduce heat.
Simmer uncovered about 15 minutes, stirring occasionally.
In a medium bowl, combine remaining ingredients except Monterey Jack chees
e. Preheat oven to 350 degrees.
Layer one-third each of the noodles, bean mixture, ricotta mixture, and th
en Monterey Jack cheese in a rectangular 13x9x2" baking dish. Repeat layers t
wice. Bake uncovered for 30-35 minutes until hot and bubbly. Let stand 10-15
minutes before serving.



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NOTES : *Ronzoni makes "oven ready" lasagna noodles that do not have to be prec
ooked (they cook with the prepared lasagna while baking). I have used them wi
th success.