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Chile Lasagna




Source of Recipe


Newsday Newsletter


List of Ingredients




1/4 cup flour
1 1/2 cups skim milk
2 cups shredded light Cheddar, divided
1 (14.5-ounce) can diced tomatoes with mild green chiles
1 (14.5-ounce) can crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 (15-ounce) can black beans, drained and rinsed
4 (8-by-8-inch) precooked lasagna noodles


Recipe



1. Preheat oven to 375 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine flour with 1/4 cup of milk in a small saucepan and whisk until smooth. Place the saucepan over medium heat and, whisking constantly, slowly stir in the remaining milk. Continue cooking, stirring, for another 4 to 5 minutes, or until the mixture is thick. Remove the sauce from the heat and stir in 1 1/2 cups cheese, until the sauce is once again smooth. Let it stand, uncovered. (If the sauce has thickened too much by the time you are ready to use it, warm it to make it easier to pour.)

3. Combine the diced and crushed tomatoes, chili powder, cumin and beans in a bowl.

4. Spread 1/2 cup of the tomato mixture in the bottom of the
prepared dish. Reserve another 1/2 cup of the tomatoes; set aside.


5. Place 1 noodle on top of the tomatoes in the baking dish. Spoon about 1/3 of the remaining tomatoes over the noodle, and top with about 1/3 of the cheese sauce. Repeat the process 2 times, starting with a noodle. Top with the last noodle, and spread the reserved 1/2 cup of tomatoes over it. Sprinkle with the remaining 1/2 cup of cheese.

6. Place lasagna in the center of the oven and bake for 25 minutes, or until the noodles are completely softened. (Prick the centerwith a fork to test for doneness).

Makes 4 servings.