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Black Bean Lasagna

fatfree.kitchen's picture
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)
Directions

Heat water or broth in a skillet over medium heat.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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