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elena (2007 08 04)

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish. Place 3 pieces of uncooked lasagna noodles on top of the sauce. Next, spread about 2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the bean/sauce mixture, lastly about 1/2 cup of the mozzarella.
Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.
Then place on the remaining 3 lasagna noodles and pour the remaining bean/sauce mixture over all. Top with remaining mozzarella. Cover with foil and bake at 375F for 30 minutes. Remove foil and continue to bake another 15 minutes. Remove from oven and let stand for 15 minutes before cutting.

Yetkin Tekeli (2007 09 14)

Black Bean Lasagne

9 uncooked lasagne noodles
1 tablespoon vegetable oil
1 medium onion -- chopped (about 1/2 cup)
1 clove garlic -- finely chopped
1 cup water
2 tablespoons chopped fresh cilantro
2 (15 ounce) cans black beans -- rinsed and drained
1 (14 1/2 ounce) can no-salt-added whole tomatoes -- undrained
2 (6 ounce) cans no-salt-added tomato paste
1 15 ounce container nonfat Ricotta cheese
1/2 cup reduced-fat grated Parmesan-style cheese (2 ounces)
1/2 cup cholesterol-free egg product
4 egg whites
1/4 cup chopped fresh parsley
2 cups shredded reduced-fat Monterey Jack cheese (8 ounces)

Cook and drain noodles as directed on package. Rinse with hot water; drain. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in water, cilantro, beans, tomatoes and tomato paste, breaking up tomatoes. Simmer uncovered 15 minutes, stirring occasionally. Mix remaining ingredients except Monterey Jack cheese.
Heat oven to 350º. Layer 1/3 each of the noodles, bean mixture, Ricotta mixture and Monterey Jack cheese in ungreased rectangular baking dish, 13 × 9 × 2 inches. Repeat layers twice. Bake uncovered 30 to 35 minutes or until hot and bubbly. Let stand 10 to 15 minutes before cutting.

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