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Black Bean Lasagna

Black Bean Lasagna
You won't miss the meat in this flavor-packed black bean lasagna! —Julie Ferron
8 ServingsPrep: 40 min. Bake: 30 min. + standing

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.
© Taste of Home 2013

2 of 2

Black Bean Lasagna (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013