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Spinach and Black Bean Lasagna Recipe

June 29th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (15 ounce)cansblack beans, drained
  2. 1 (26 ounce)jarred pasta sauce(I use Ragu)
  3. 1/2teaspoonground cumin
  4. 1 (15 ounce)containerricotta cheese
  5. 2clovesgarlic, finely minced (optional)
  6. 1 (10 ounce)packagefrozen chopped spinach, thawed and well drained
  7. 2largeeggs, beaten
  8. 1/2cup choppedfresh cilantro
  9. 9no-boil lasagna noodles
  10. 2cups shreddedmonterey jack pepper cheese(Pepper Jack cheese)

DIRECTIONS

  1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
  2. Add in the pasta sauce, cumin, and garlic; stir to combine.
  3. In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13×9 inch casserole dish (glass or ceramic).
  4. Lay 3 of the lasagna noodles side by side over the bean mixture.
  5. Spread half of the spinach mixture over the noodles.
  6. Sprinkle 1 cup cheese over the spinach.
  7. Lay 3 lasagna noodles over the cheese.
  8. Spread half of the remaining bean mixture over the noodles.
  9. Lay the last 3 lasagna noodles over the bean mixture.
  10. Spread the remaining bean mixture over the noodles.
  11. Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
  12. Take dish from oven and remove foil.
  13. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
  14. Serve.

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