January 18, 2010
Black Bean Lasagna
Florence
Course Pasta
Cuisine American
- 1 cup onions -- chopped
- 3 cloves garlic -- minced
- 2 cups mushroom -- sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup parsley -- chopped
- 1/2 cup tomato juice
- 1 cup black beans -- drained and rinsed
- 3 cups tomato -- chopped
- 2 tablespoons tomato paste
- 12 ounces lasagna noodles -- cooked
- 3 cups ricotta cheese part skim milk
- 1/2 cup mozzarella chesse
- 1/4 cup Parmesan cheese
Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
Stir in herbs
Add Tomato Juice, and cook for 10 to 15 Minutes.
Add Beans, tomatoes, and tomato paste.
Reduce heat and simmer for approximately 15 minutes.
Grease Pan.
Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
Repeat
Pre-Heat oven to 375°F
Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.
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