Black Bean LasagneSubmitted by: KETTLEBELLJUNKY
IntroductionFrom "Taste of Home" From "Taste of Home"
Healthy Harvest W.W. Lasagne - 9 noodles
1 large chopped Onion
4 cloves Garlic, minced
1 tsp Canola Oil, (remove)
2 cans black beans, rinsed and drained
1 can Diced Tomatoes
2 cans Tomato Paste
1 cup water
2 TBSP minced cilantro
1/2 tsp red pepper flaks
1 cup egg substitute
1 15 oz carton Ricotta Cheese
1/2 cup grated Parmesan Cheese
1/4 cup minced Parsley
2 Cups Kraft Shredded 2% Mexican Four Cheese blend
2. In small bowl, combine egg substitute, ricotta, Parmesan and parsley.
3. Drain noodles. Spread 1/2 cup bean mixture into 13x9 inch baking dish coated with cooking spray. Layer with 3 noodles, a third of the ricotta mixture, a third of remaining bean mixture and 2/3 cup of cheese. Repeat layers twice.
4. Cover and bake at 350 degrees for 30-35 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKLYOLDBAG.