Black Bean Lasagna
This delicious lasagna surprises the palate with black beans, cumin and fresh cilantro, bringing a southwestern flair to a traditional Italian classic. This recipe freezes well, is great for potlucks and continues to be one of my most requested recipes. Yield: 8 servings
INGREDIENTS:1 (15 ounce) container ricotta cheese or equivalent amount yogurt cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained well
¼ cup fresh cilantro, chopped
½ teaspoon sea salt
4 cups (16 ounces) shredded Organic Monterey Jack cheese or soy cheese
2 (16 ounce) cans black beans, rinsed and drained
1 (26 ounce) jar prepared organic pasta sauce
½ teaspoon ground cumin
9 whole wheat lasagna noodles
Preheat oven to 350°F.
Cook lasagna noodles according to package instructions (if you are freezing this there is no need to cook the noodles).
Drain and set aside.
Mix together ricotta or yogurt cheese, spinach, cilantro, sea salt and 1 cup of shredded cheese.
In a large bowl mash beans with a potato masher or fork; stir in pasta sauce and ground cumin. Spread a thin layer of this mixture on the bottom of an oiled 9 x 13 casserole dish.
Layer 3 noodles, 1/3 bean mixture, half of spinach mixture and 1 cup cheese.
Repeat layers, ending with remaining bean mixture.
Cover with foil and bake at 350°F for 1 hour. Uncover and top with remaining shredded cheese. Bake an additional 5 minutes until cheese melts. Garnish with additional chopped cilantro. Let set for 10 minutes before serving.