Black Bean Lasagna

I'm finally getting around to putting up my first recipe from this week, now that the week is over! I guess I got a little bit behind. Anyway, this lasagna was pretty good but not amazing. I think that the Fiesta Lasagna that I made last month was definitely tastier, but this Black Bean Lasagna still has a few things going for it (such as being meatless and less expensive) so I plan to make it again. I had to make several additions and adjustments to the spices in this recipe to kick up the flavor and realized too late that the 2 cans of tomato paste called for was a bit excessive, making the sauce too thick and tomato-y. Next time I'll make it with only one can of paste plus a can of tomato sauce, but since I haven't actually tried that yet I can't guarantee that it will be an improvement (though I'm 99% sure that it will be). I also think this would taste better with cottage cheese instead of ricotta, so will try it like that next time.


Black Bean Lasagna

9 lasagna noodles
1 cup onion, chopped
3 cloves garlic, crushed
1 teaspoon oil
2 cans black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (6 ounces each) tomato paste or 1 can paste plus 1 can (8 ounces) tomato sauce
1 to 1-1/2 cups water
2 tablespoons fresh cilantro, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 eggs, lightly beaten
1 carton (15 ounces) ricotta or cottage cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons dry parsley flakes
2 cups shredded Mexican cheese blend, divided

Cook the noodles according to the package directions. Drain, separate noodles, and set aside. Meanwhile, in a large skillet over medium heat, cook the onion and garlic in oil tender. Stir in the beans, tomaotes, tomato paste, water, cilantro, pepper, salt, cumin, and chili powder. Bring to a boil then reduce heat and simmer, uncovered, for 15 minutes. Add extra water if necessary to thin out sauce.

In a small bowl, mix together eggs, ricotta or cottage cheese, Parmesan Cheese, parsley, and 1-1/3 cups of shredded cheese. Grease or spray a 13 x 9 baking dish. Spread 1/2 cup of bean sauce mixture into the bottom of pan. Layer with three noodles, half of the cheese mixture, and a third of the remaining bean sauce mixture. Repeat layer once then top with remaining three noodles and the remaining bean sauce mixture. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining 2/3 cup shredded cheese. Bake for 10-15 minutes longer or until bubbly. Let sit for at least 10 minutes before cutting. Yields about 9 servings.

Recipe adapted from Healthy Cooking October/November 2008.