Black Bean and Spinach Lasagna |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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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. Ingredients:
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 onion |
1/2 cup chopped bell pepper (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 parmesan cheese |
Directions:
1. Preheat oven to 350°F
2. Lightly grease a 13 x 9 inch baking pan and set aside.
3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
6. Saute onion, bell pepper, and garlic until tender.
7. Add red pepper flakes if using and cook for 1 minute.
8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
10. Bake 45 minutes. Let stand 10 minutes before serving.
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