Southwest Black Bean Lasagna

By ngaldi

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 cup yellow onion, 1/4" dice
• 1/2 cup green pepper, 1/4" dice
• 1/2 cup red pepper, 1/4" dice
• 3 cloves garlic, chopped fine
• 1 cup zucchini, 1/4" dice
• 1 teaspoon ground cumin
• 1 1/2 teaspoon dried oregano
• 1 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 (15 ounce cans) black beans, rinsed and drained
• 1 1/2 cup frozen corn, rinsed and drained
• 3/4 cup slice black olives, drained
• 1/4 cup fresh cilantro, chopped fine
• 4 1/4 cup classico marinara sauce
• 1 cup tomato salsa, medium spice
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded
• 2 cups monterey jack/colby cheese blend, shredded
• 1 large egg
• 1 cup sour cream
• cilantro springs, for garnish (optional)

Details

Servings 9

Preparation

Step 1

Preheat oven to 350°. Cook noodles according to package directions. Heat oil in a large saute pan over medium heat. Saute onion 3-4 minutes; add green and red pepper, garlic and zucchini; saute 3 minutes. Stir in cumin, oregano, chili powder, salt and pepper; cook 1 minute. Add black beans, corn, black olives, cilantro, marinara sauce and salsa. Bring to a simmer, and cook 3 minutes. Remove from heat. In a medium bowl, combine Ricotta, Mozzarella, Parmesan, Monterey Jack/Colby blend and egg; mix well. To assemble, spread about 1 cup of black bean mixture into bottom of a 3-quart-quart baking dish. Arrange 3 noodles over black bean mixture, top with 1/4 of bean mixture, and sprinkle with with 1/3 of cheese mix. Repeat layers, ending with bean mixture on top. Cover with foil and bake for 45 minutes. Let rest 10-15 minutes before cutting. Cut with serrated knife; server topped with sour cream and garnished with a cilantro sprig.