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Black Bean Lasagna

Source of Recipe

fooddownunder.com


List of Ingredients

9 x Uncooked lasagna noodles*
1 tbl Olive oil
1 med Onion, chopped
2 x Cloves garlic, minced
1 cup Water
2 tbl Fresh cilantro, chopped
2 can (15 oz) black beans, rinsed & drained
1 can (14.5z) chopped tomatoes, undrained
2 can (6 oz) tomato paste
15 oz Light or nonfat ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup Fat-free egg product or 4 egg whites
1/4 cup Fresh parsley, chopped
2 cup Monterey Jack cheese


Recipe

* Cook and drain noodles according to package directions (or see note).
* While noodles are cooking, heat oil in a large skillet over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in water, cilantro, beans, tomatoes, and tomato paste, and reduce heat. Simmer uncovered about 15 minutes, stirring occasionally.
* In a medium bowl, combine remaining ingredients except Monterey Jack cheese. Preheat oven to 350 degrees.
* Layer one-third each of the noodles, bean mixture, ricotta mixture, and then Monterey Jack cheese in a rectangular 13x9x2" baking dish.
* Repeat layers twice. Bake uncovered for 30-35 minutes until hot and bubbly. Let stand 10-15 minutes before serving.

NOTES : Ronzoni makes "oven ready" lasagna noodles that do not have to be precooked (they cook with the prepared lasagna while baking).