Try this Black Bean Lasagna recipe, or contribute your own.
Suggest a better descriptionCook and drain noodles according to package directions (or see note). While noodles are cooking, heat oil in a large skillet over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in water, cilantro, beans, tomatoes, and tomato paste, and reduce heat. Simmer uncovered about 15 minutes, stirring occasionally. In a medium bowl, combine remaining ingredients except Monterey Jack cheese. Preheat oven to 350 degrees. Layer one-third each of the noodles, bean mixture, ricotta mixture, and then Monterey Jack cheese in a rectangular 13x9x2" baking dish. Repeat layers twice. Bake uncovered for 30-35 minutes until hot and bubbly. Let stand 10-15 minutes before serving. NOTES : *Ronzoni makes "oven ready" lasagna noodles that do not have to be precooked (they cook with the prepared lasagna while baking). I have used them with success. Posted to MasterCook Digest by "Karen C. Greenlee"
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 servings | ||
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Calories: 19 | ||
Calories from Fat: 8 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 26.3mg | 1 % | |
Potassium 43.9mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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