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Black Bean Lasagna

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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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Vegetarian
Interest: 
Healthy
Servings: 
4

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