There are plenty of black bean lasagna recipes out there, but this is what I used to try it out for the first time in our home. I was thrilled with the slightly spicy results! I will say this is my favorite Meatless Monday meal thus far. To be fair, I have a soft spot in my tummy for cheese and noodles! It would be very easy to double this and freeze one or take it to a family.
9 whole wheat lasagna noodles
1 large onion, chopped
3 cloves garlic, minced
1 tsp canola oil
2 (16 ounce) cans black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 cans (6 oz) tomato paste
1 cup water
minced fresh cilantro, to taste
1/4 to 1/2 tsp crushed red pepper flaked
4 egg whites, beaten
1 carton (15 oz) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups shredded Mexican cheese blend (or whatever you have on hand)
In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
Cook noodles according to package instructions. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until tender. A dd beans, tomatoes, tomato paste, water cilantro, and pepper flaked. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.
In a bowl, combine egg whites, ricotta, Parmesan, and parsley. Set aside.
Drain noodles. Spread 1/2 cup bean mixture into 13-by-9-in baking dish coated with cooking spray. Layer with three noodles, a third of ricotta mixture, a thrid of remaining bean mixutre, and 2/3 cup of cheese blend Repeat layers twice.
Cover and bake at 350 30 to 35 minutes. Uncover; bake 10 to 15 minutes longer o until bubbly. Let stand 10 minutes before cutting.