Black Bean Lasagna - Slow Cooker
- Number of Servings: 15
Ingredients
1 can (28 oz) diced tomatoes1 jar of salsa1 can (8oz) tomato sauce2 cans (15oz each) black beans, rinsed and drained1 containter (15oz) fat free ricotta cheese1 package (16oz) chopped frozen spinach thawed and squeezed dry4 cups blended shredded mexican blend cheese (1 pound)salt and pepper1 package (8oz) oven ready lasagna
1) In a large bowl, combine the tomatoes with their juices, the salsa, tomato sauce, and black beans. Mix well. In a medium bowl, combine the ricotta cheese, spinach 1/2 cup of the blended cheeses, and salt and pepper to taste. Mix well.
2) Spread 1 1/2 cups of the tomato-bean mixture over the bottom of a 6 quart electric slow cooker. Add a single layer of the uncooked lasagna noodles, breaking them to fit as necessary. Spread one third of the ricotta mixture evenly over the pasta. Sprinkle 1 cup of the shredded cheese blend on top of the ricotta. Spoon one quarter of the remaining tomato-bean mixture on top. Repeat the layers two more times. Then add a final layer of noodles and the remaining tomato-bean mixture, spreading it evenly over all.
3) Cover and cook on the low heat setting for 41/2 to 5 hours, until the noodles are tender. Sprinkle the remaining 1/2 cup shredded cheese blend on top, cover and cook for about 5 minutes longer, until melted. Let the lasagna cool for at least 10 minutes before serving.
Serving Size: Makes 10 1 cup servings
2) Spread 1 1/2 cups of the tomato-bean mixture over the bottom of a 6 quart electric slow cooker. Add a single layer of the uncooked lasagna noodles, breaking them to fit as necessary. Spread one third of the ricotta mixture evenly over the pasta. Sprinkle 1 cup of the shredded cheese blend on top of the ricotta. Spoon one quarter of the remaining tomato-bean mixture on top. Repeat the layers two more times. Then add a final layer of noodles and the remaining tomato-bean mixture, spreading it evenly over all.
3) Cover and cook on the low heat setting for 41/2 to 5 hours, until the noodles are tender. Sprinkle the remaining 1/2 cup shredded cheese blend on top, cover and cook for about 5 minutes longer, until melted. Let the lasagna cool for at least 10 minutes before serving.
Serving Size: Makes 10 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 339.0
- Total Fat: 9.2 g
- Cholesterol: 30.1 mg
- Sodium: 1,008.4 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 12.6 g
- Protein: 20.4 g
Member Reviews