Black Bean Lasagna Recipe

Black Bean Lasagna Recipe photo by Taste of Home

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You won't miss the meat in this flavor-packed black bean lasagna! —Julie Ferron

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Black Bean Lasagna Recipe

Prep: 40 min. Bake: 30 min. + standing

Yield: 8 Servings

40 30 70

Ingredients

1 can (15 ounces) black beans, rinsed and drained, divided
5 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 small onion, chopped
4 garlic cloves, minced
3/4 cup dry red wine
2 cups tomato puree
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano
1 bay leaf
1 carton (15 ounces) part-skim ricotta cheese
1 egg, beaten
1/4 cup minced fresh cilantro
1 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
1 pound part-skim mozzarella cheese, thinly sliced

Directions

In a food processor, puree 1 cup of beans with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a saucepan, cook onion and garlic in remaining oil until tender. Add wine; simmer, uncovered, until most of the liquid has evaporated.
Stir in the tomato puree, tomatoes, sugar, oregano, bay leaf, and the remaining black beans, salt and pepper. Simmer, uncovered, for 1 hour, stirring occasionally (do not boil). Discard bay leaf.
In a small bowl, combine the ricotta cheese, egg, cilantro and 1/2 cup Parmesan cheese. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the ricotta mixture and a third of the tomato-bean sauce. Top with a third of the mozzarella; sprinkle with a third of the remaining Parmesan.
Top with three noodles; layer with pureed bean mixture and a third each of the tomato-bean sauce, mozzarella and Parmesan. Top with remaining noodles, ricotta mixture, tomato-bean sauce, mozzarella and Parmesan. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 456 calories, 26 g fat (12 g saturated fat), 82 mg cholesterol, 1,006 mg sodium, 21 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Black Bean Lasagna in Test Kitchen Favorites 2004 , p184