Black Bean Lasagna Recipe

Black Bean Lasagna Recipe photo by Taste of Home

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This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it.” Dusty Davis - Slidell, Louisiana

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Healthy

Diabetic Friendly

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Black Bean Lasagna Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

9 lasagna noodles
1 large onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (6 ounces each) tomato paste
1 cup water
2 tablespoons minced fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper flakes
4 egg whites, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 279 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 455 mg sodium, 36 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Black Bean Lasagna in Healthy Cooking October/November 2008, p13