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Black Bean + Spinach Lasagna #1




Source of Recipe


#114788, from flower7


Recipe Introduction


her note:
Not sure where this came from originally but I made a
bunch of changes; I enjoyed it so much I decided to
share it here. If you can't find refried black beans,
use another can of plain black beans and mash them
with a potato masher or in a food processor.


Recipe Link: http://www.recipezaar.com/114788

List of Ingredients




Black Bean + Spinach Lasagna #1

9 lasagna noodles
15 ounces Ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup chopped onions
1/2 cup chopped bell peppers (I use red or orange)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
15 ounces black beans
16 ounces refried black beans
15 ounces tomato sauce
8 ounces Mozzarella cheese, shredded
1/4 - 1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Lightly grease a 13x9x2
inch baking pan and set aside.
Bring a large pot of lightly salted water to a boil and
cook noodles until al dente, according to package directions.
While water is coming to a boil, in a small bowl, blend the
Ricotta, spinach, basil, oregano, salt, pepper and egg.
Coat a large skillet with cooking spray or use a tsp or so of
oil and heat over medium heat. Saute onion, bell pepper,
and garlic until tender.
Add red pepper flakes if using and cook for 1 minute.
Stir in beans, refried beans, and tomato sauce and cook
until heated through.
Spread about 1/4 cup of sauce on bottom of baking dish.
Top with 3 lasagna noodles.
Layer Ricotta mixture, sauce and Mozzarella cheese.
Repeat 2 more times, ending with cheese. Top with the
Parmesan cheese.
Bake 45 minutes. Let stand 10 minutes before serving.
Makes 8 - 10 servings.

Recipe