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Black Bean Lasagne

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 1 (16-ounce) can diced or stewed tomatoes
  
• 1 (12-ounce) can tomato paste
  
• 2 tsp salt
  
• ½ tsp black pepper
  
• ¼ tsp garlic powder
  
• 1 Tbsp dried oregano leaves
  
• 1 small onion, finely chopped
  
• 8 ounces lasagne noodles
  
• 2 (15-ounce) cans black beans, rinsed and drained
  
• 1 (16-ounce) container ricotta cheese
  
• 16 ounces Cheddar cheese, grated
  
• 16 ounces mozzarella cheese, shredded
  






Instructions



1. In a large saucepan, combine the tomatoes and their juices, the tomato paste, 2 cups water, and the salt, pepper, garlic powder, oregano and onion. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, for 30 minutes.
   
   
2. Meanwhile, bring a large pot of salted water to a boil. Add the lasagne noodles and cook according to package directions. Drain the noodles and spread them on a baking sheet to prevent them from sticking together.
   
   
3. Preheat the oven to 375° F. Spread 1 cup of the prepared sauce in a 9-x13-x2-inch baking pan. Make three layers of each of noodles, sauce, black beans, ricotta, Cheddar and mozzarella, ending with mozzarella. Bake for 40 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
   
   Serves 12