Black Bean Lasagne

By tjm01

main course

Ingredients

• 9 lasagne noodles
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp. canola oil
• 2 cans (16 oz each) black beans, rinsed & drained
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2 cans (6 oz each) tomato paste
• 1 cup water
• 2 Tbsp. minced fresh cilantro
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 4 egg whites, beaten
• 1 carton (15 oz) reduced-fat ricotta cheese
• 1/2 cup grated Paremsan cheese
• 1/4 cup minced fresh parsley
• 2 cups (8 oz) shredded reduced-fat Mexican cheese blend.

Details

Servings 12

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until tender. Add beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer uncovered, 15 minutes or until slightly thickened.
In small bowl, combine egg whites, ricotta, Parmesan and parsley.
Drain noodles. Spread 1/2 cup bean mixture into 13 x 9" baking dish coated with cooking spray. Layer with 3 noodles, a third of ricotta mixture, and a third of remaining bean mixture, and 2/3 cup of cheese blend. Repeat layers twice.
Cover and bake at 350 degrees 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting.