Karen's Black Bean Lasagna |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a great recipe adapted from one I found in Gourmet Magazine years ago. It is a good vegetarian dish but hearty enough that meat lovers will enjoy it too. You can substitute 2 jars of spaghetti sauce to make it more quickly. Enjoy! Ingredients:
4 (15 ounce) cans black beans |
5 tablespoons olive oil |
1 large onion |
4 garlic cloves |
1 cup dry red wine |
1 (14 1/2 ounce) can tomato puree |
2 (28 ounce) cans crushed tomatoes |
1 teaspoon sugar |
1 teaspoon dried oregano, crumbled |
1 teaspoon dried thyme |
1/2 tablespoon dried parsley |
1/2 teaspoon black pepper |
1/4 teaspoon red pepper (to taste) |
4 cups part-skim ricotta cheese |
2 large eggs, beaten lightly |
1 teaspoon dried oregano |
1 1/2 cups parmesan cheese, grated |
16 dry lasagna noodles |
1 lb part-skim mozzarella cheese, shredded |
Directions:
1. Drain the beans and puree 1/3 of them with 2 tablespoons of the oil, reserving the remaining beans.
2. In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the thyme, the parsley, and the salt and pepper to taste. Add the reserved beans and simmer the sauce, stirring occasionally, for up to 1 hour.
3. In a bowl combine the ricotta, the egg, the oregano, and 1/2 cup of the Parmesan.
4. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water.
5. In a lightly oiled baking dish, 13 by 9 inches, arrange 4 of the noodles and over them spread 1/4 the ricotta mixture and then one 1/4 of the tomato bean sauce. Arrange one 1/4 of the mozzarella over the sauce and sprinkle it with one 1/4 of the remaining Parmesan. Repeat. Layer 4 of the remaining noodles over the Parmesan, spread the puréed bean mixture and 1/2 of the remaining tomato bean sauce over the noodles, and top the sauce with 1/2 the remaining mozzarella and 1/2 the remaining Parmesan. Arrange the 4 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan.
6. Bake the lasagna in the middle of a preheated 375°F oven for 30 to 35 minutes, or until it is bubbling.
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