Black Bean Lasagna
- 15 oz. can black beans, drained and rinsed
- 28 oz. can crushed tomatoes, undrained
- 10 lasagna noodles, uncooked
- 1/2 c. green, red or yellow pepper, chopped
- 1/2 c. onion, chopped
- 1/2 c. salsa
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 egg
- 1 c. ricotta or cottage cheese
- 1/2 tsp. garlic powder
- 8 oz. shredded Mexican cheese
- Heat oven to 350u0b0. Spray 9 x 13 inch baking dish with nonstick cooking spray. Mash beans; stir in tomatoes, onion, peppers, salsa, chili powder and cumin. In a small bowl, mix ricotta cheese, garlic powder and egg. Spread 1 cup tomato mixture over bottom of dish. Top with 1/2 of noodles, overlapping a bit. Top with half of the remaining tomato mixture. Spoon ricotta cheese mixture over top and spread. Top with 1/2 of shredded cheese. Top with remaining noodles. Top with remaining tomato mixture. Sprinkle remaining shredded cheese on top. Cover with spray-coated foil. Bake about 45 minutes. Let stand about 15 minutes before serving.
black beans, tomatoes, lasagna noodles, green, onion, salsa, chili powder, ground cumin, egg, ricotta, garlic powder, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85078 (may not work)