Black Bean Lasagna
|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)|
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 375Â°F for 30 minutes, or until the lasagna bubbles.