BLACK BEAN LASAGNA
I'm a schoolteacher who loves exchanging recipes with my colleagues. This is a great recipe for a crowd. It's tasty, nutritious and feeds plenty.-Deborah Kolek, Winchester Center, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through., In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13x9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top., Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
BLACK BEAN LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 2h55m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
- Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
- Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.
BLACK BEAN LASAGNA
A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
Provided by ESNOW
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
- In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
- Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
- Bake in preheated oven for 35 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 g
BLACK BEAN LASAGNA II
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Provided by Chris J
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
- In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
- Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g
EASY BLACK BEAN LASAGNA
A Tex-Mex kind of lasagna. I had this at a "100 Chefs for UNCF" banquet a few years back. (UNCF = United Negro College Fund) The chef, Jerry Richard was kind enough to share his recipe.
Provided by SharleneW
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with non-stick cooking spray.
- In a large bowl, mash beans slightly.
- Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
- Mix well.
- In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
- Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
- Top with half of noodles, overlapping slightly.
- Top with half of remaining tomato mixture.
- Spoon ricotta mixture over top, spread carefully.
- Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
- Cover tightly with spray coated foil.
- Bake at 350°F for 40 to 45 minutes or until noodles are tender.
- Uncover, let stand 15 minutes before serving.
CHEESY BLACK BEAN LASAGNA
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 13x9-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.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 455mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
BLACK BEAN LASAGNA(GARTH BROOK'S FAVORITE!)
I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!
Provided by Sharon123
Categories Black Beans
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- Place the onions, red bell peppers and celery and fresh garlic(if using) in a frying pan and sauté about 3- 5 minutes.
- In a large saucepan, combine the tomatoes and their juices, tomato sauce, tomato paste, garlic powder, salt, sugar, pepper, oregano, basil, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
- Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
- Tofu Ricotta:
- Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
- Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
- In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
- Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
- Tofu Ricotta:
- Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
- Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
Nutrition Facts : Calories 165.1, Fat 6.7, SaturatedFat 1.1, Sodium 495.5, Carbohydrate 20.2, Fiber 2.6, Sugar 3, Protein 7.6
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