Shut up. This was delicious. I had seconds (which is rare), Matt had thirds. I would perhaps add more peppers and some corn if you wanted to bulk up the vegetables, but it was great, as is!
|Black Bean Lasagna|
12 no-boil lasagna noodles
1 tsp. olive oil
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
3 cloves garlic, minced
1 (29 oz.) can tomato puree
1/2 Tbsp. cumin
1/4 cup fresh cilantro, chopped
1 (15 oz.) container ricotta
1 (8 oz.)packed cream cheese
1/4 cup sour cream
Garnish: chopped tomatoes, fresh cilantro, sour cream (optional)
Preheat oven to 350.
Mash one can of beans; set aside.
Heat oil in a large skillet over medium heat. When hot, add onion, pepper, and garlic. Cook until tender, about 3 minutes. Add mashed beans, unmashed beans, tomato sauce, cilantro, and cumin. Heat through.
In a large bowl combine ricotta, cream cheese, and sour cream; set aside. Spray a lasagna pan with cooking spray. Arrange 4 noodles, slightly overlapping them, in the dish. Top with one-third of the bean mixture, making sure to completely cover the noodles. Spread half the cheese mixture on top of bean mixture. Repeat layers two more times, ending with the bean mixture.
Bake, covered, for 40-45 minutes, or until heated through. Let stand for 10 minutes. Garnish with tomatoes, cilantro, and a dollop of sour cream, if desired.
Recipe adapted from Recipe.com