Lunch: Easy Black Bean Lasagna

Italy meets the Southwest in a cheese-rich concoction of salsa-laced tomato sauce, black beans and flat noodles.

Ingredients

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup Old El Paso™ salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
1 1/2 cups shredded Cheddar or mozzarella cheese (6 oz)

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.
In small bowl, mix ricotta cheese, garlic powder and egg.
Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.

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