Holy heck, it's Tastebud Tuesday. And before you turn up your nose at the thought of black beans in your lasagna, be assured that even my husband and children ate - and enjoyed - this meal. I've been trying to incorporate more meatless recipes into our week - mainly to save a little money. This recipe has made the regular rotation!
Black Bean & Spinach Lasagna
2 eggs
15 oz ricotta (I use low-fat cottage cheese)
10 oz frozen spinach (thaw it & then drain & press out as much water as you can)
1/4 cup fresh chopped cilantro
1/2 tsp salt
4 cups shredded cheese (I use Italian blend - and you can definitely lighten up the recipe by not using all of that cheese. I only use 2 cups.)
16 oz black beans, drained & rinsed
1 large jar (2 lb 13 oz) pasta sauce
9 lasagna noodles (I don't boil them - I just soak mine on a cookie sheet for several minutes while I mix together everything else.)
1. Preheat oven to 350 degrees.
2. Stir together first 5 ingredients (eggs thru salt) and 1 cup of cheese. Set aside.
3. Mash beans; stir into pasta sauce.
4. Spread 1/3 bean/sauce mixture on bottom of lightly greased 13x9 baking dish. Layer with 3 noodles, 1/2 spinach mixture, 1 cup cheese.
6. Repeat layers. (Then you'll put your last 3 noodles on top of the cheese, then cover those with last 1/3 of bean/sauce, and last cup of cheese.)
7. Bake, covered, at 350 degrees for 1 hour.
Yum. :)
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