Black Bean Lasagna I recipe

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Ingredients

9 lasagna noodles
1 pint part-skim ricotta cheese
1 egg
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
2 (16 ounce) cans black beans
1 (15 ounce) can tomato sauce
8 ounces shredded mozzarella cheese

Nutrition Info

398.7 calories
carbohydrate: 47.4 g
cholesterol: 63.4 mg
fat: 11.8 g
fiber: 9.8 g
protein: 27.1 g
saturatedFat: 6.8 g
servingSize: -
sodium: 986.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.

  2. In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.

  3. Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.

  4. Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.

  5. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

A yummy meatless pasta dish.

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