Black Bean Lasagna

Several months ago I was reading Reader's Digest and came across a recipe for Black Bean Lasagna. I cut out the page and stuck it in my cookbook for "someday." Last Wednesday night I was desperate for items to fill out my week's menu, and remembered this recipe.

I'll cut to the chase: we loved it! (Well, three of us did. As per usual, Kate drank milk and ate bread. Like a prisoner. A prisoner in a vegetarian restaurant.) My regular lasagna recipe usually turns out runny, but this recipe's sauce is thick and tomato-y, and everything stayed together nicely. I'd guess you could even use meat instead of beans with this recipe and it would still be good.

The only thing I would change on the next go-round (and there will be one) is to add about 3/4 tsp. salt and maybe a bit more red pepper flakes to spice it up. Other than that, it was great.

This recipe originally appeared in Taste of Home.

Ingredients

• 9 lasagna noodles (I used wheat 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) Hunt’s® Original 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
• Nutrition 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.

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