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 caloriescarbohydrate: 47.4 gcholesterol: 63.4 mgfat: 11.8 gfiber: 9.8 gprotein: 27.1 gsaturatedFat: 6.8 gservingSize: -sodium: 986.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Black Bean Lasagna I
Directions
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In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
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.
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.
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.
Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.