Black Bean LasagnaSep 21 2010 by
A friend of mine who knows how I love to read recipes, gave me some cooking magazines a couple of weeks ago. I was browsing through one and found a recipe that looked interesting, Black Bean Lasagna. I was disappointed after reading the recipe. It was a typical lasagna with a chili sauce rather than pasta sauce, ricotta, mozzarella and parmesan. That’s no fun. If you’re going to make it a mexican style lasagna with a black bean chili sauce then I think the rest of the ingredients should be authentic as well. So, I did a little research and headed to my local Whole Foods for what my grandson would call a “mission”. I had found that Requeson is a Mexican cheese similar to ricotta and Oaxaca is like mozzarella and Manchego is similar to parmesan. I headed to the cheese department where the young lady who works there is always very helpful. They didn’t have Requeson but I decided on a mix of ricotta and Queso Fresco. I got the Oaxaca and Manchego and my “mission” was accomplished. The black bean sauce was a little bland so I spiced that up a little too. Here’s the final recipe!
- 9 whole wheat lasagna noodles (or rice noodles for a gluten free lasagna)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 cans (16 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) tomato puree
- 1 can (15 ounces) crushed tomatoes
- 1-2 tsp crushed red pepper flakes
- 2 tsp chili powder
- 2 tsp ground cumin
- 4 egg whites, beaten
- 1/2 of a 15 ounce carton reduced-fat ricotta cheese
- 6 ounces Queso Fresco, crumbled (or 1 whole carton ricotta and omit the Queso Fresco)
- 1/2 cup finely shredded Manchego cheese (parmesan cheese may be substituted)
- 1/4 cup minced fresh parsley
- 2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
- Cook noodles according to package directions. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until tender.
- Add beans, tomato puree, crushed tomatoes, crushed red pepper flakes, chili powder, and ground cumin. Simmer on low for 5-10 minutes.
- In a small bowl, combine egg whites, ricotta, Quesco Fresco, Manchego and parsley.
- Drain noodles.
- Spread 1/2 cup bean mixture into a 13 x 9 baking dish coated with cooking spray. Layer with three noodles.
- Top noodles with half the ricotta mixture and top that with 1/3 of remaining bean mixture and top that with 1/3 Oaxaca cheese. Repeat layer again with 3 noodles, the remaining ricotta mixture, 1/3 bean mixture and 1/3 Oaxaca cheese. For the last layer, 3 noodles, the remaining bean mixture and the remainng Oaxaca cheese.
- Cover with foil (if you have non stick foil it works best so the cheese doesn’t stick to it) and bake at 350′ for 45 minutes. (To avoid cooking over into your oven, place a baking sheet under your lasagna pan!)
- Uncover and bake 15 minutes longer or until bubbly. Let stand 10 minutes before cutting.
Makes 12 servings.
Serving size 1 piece.
Nutrients per serving: Calories: 306, Cal. from Fat: 114, Total Fat: 13g, Sat. Fat: 7g, Carbs: 28g, Fiber: 6g, Sugars: 6g, Protein: 19g, Sodium: 292mg, Chol: 21
Leftover lasagna can be stored in an airtight container in the fridge for up to 3 days.
This is an excellent dish to separate into single servings and freeze for later meals! Lasagna can be stored in the freezer for up to 6 months.