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Black Bean Lasagna I recipe

8 servings

Ingredients:

9 lasagna noodles

1 pint part-skim ricotta cheese

1 egg

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 cloves garlic, minced

2 (16 ounce) cans black beans

1 (15 ounce) can tomato sauce

8 ounces shredded mozzarella cheese

Instructions:

In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.

In a bowl, blend the ricotta cheese and egg, and set aside.

Preheat oven to 350 degrees F (175 degrees C).

Coat a 3-quart baking dish with cooking spray.

Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender.

Mash 1 can of black beans.

Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.

Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese.

Repeat twice.

Bake 40 to 45 minutes in the preheated oven.

Let stand 10 minutes before serving.