| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Casseroles, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Black beans; (15 oz) |
| 2/3 |
c |
Brown rice; uncooked |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
c |
Frozen corn; thawed |
| 1/2 |
c |
Vegetable stock; plus 1 tablespoon |
| 1/3 |
c |
Anaheim chili pepper; seeded & diced |
| 1 |
cn |
Chopped green chiles; (4 oz) well drained |
| 3 |
tb |
Cilantro; finely chopped -Bean Sauce— |
| 3/4 |
c |
Vegetable stock; divided |
| 2 |
tb |
Onion; finely diced |
| 2 |
ts |
Garlic; finely minced |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Chili powder |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
ts |
Dry sherry |
| 1/2 |
ts |
Sherry vinegar |
| 1 |
tb |
Tomato paste |
| 2 |
tb |
Cilantro; finely chopped |
| 2 2/3 |
c |
Marinara sauce |
| 6 |
|
Sheets fresh lasagne noodles; * see note |
| 1 |
c |
Lowfat ricotta cheese |
| 2 2/3 |
c |
Mozzarella cheese; part-skim, grated |
| 1/4 |
c |
Bread crumbs; freshly made |
INSTRUCTIONS
ASSEMBLE
*or enough cooked dried lasagne noodles to make three layers in a 9x13 inch
pan
1. To prepare the rice mixture: Drain the beans, reserving the liquid.
Measure 2/3 cup of the beans for the rice mixture and reserve. Save the
remaining beans and liquid for the bean sauce.
2. Cook the rice according to package directions until tender. In a dry
skillet, roast the cumin and coriander, taking care not to burn them. Mix
hot spices with cooked rice, stir in salt and pepper, and let cool. Stir in
corn, vegetable stock, Anaheim peppers, chilies, cilantro and reserved 2/3
cup black beans. Set aside.
3. For the bean sauce: Place 2 tablespoons of the vegetable stock in a
saucepan. Add onion, garlic, cumin, coriander, chili powder, pepper, sherry
and sherry vinegar. Simmer 3 minutes. Add tomato paste and the remaining
black beans and their liquid and cook for another 8 minutes. Remove from
the heat.
4. Place bean mixture in the work bowl of a food processor equipped with a
steel blade. Process until almost smooth, leaving some pieces. of bean
intact. Add the remaining vegetable stock and cilantro. Reserve.
5. To assemble: Spread 2/3 cup of the marinara sauce in the bottom of a
shallow 9x13 inch baking dish. Cover with one layer of uncooked fresh
lasagne (or cooked dried) noodles. Spoon on half (about 2 cups) of the rice
mixture and 3/4 cup of the bean sauce. Top with 1/2 cup of the ricotta and
1 1/4 cups of the mozzarella. Cover with another layer of lasagne noodles
and 1 cup marinara sauce. Follow with the same amounts of rice, black bean
sauce, ricotta and mozzarella as before. Top with the last layer of noodles
and press lightly with fingertips to distribute ingredients evenly in the
layers. Top with the last cup of marinara sauce, the remaining mozzarella
and bread crumbs.
6. Preheat oven to 400 degrees. Bake lasagne for 35 minutes, or until sauce
bubbles around the edge and top is nicely browned. If top browns too
quickly, cover with aluminum foil during last 10 minutes of cooking. If
baking lasagne straight from the freezer, add about 20 minutes to cooking
time. Once out of the oven, let lasagne set up for approximately 15 to 20
minutes before cutting. (This is critical for ease of serving.)
>From "Pasta & Co. Encore" by Marcella Rosene.
(Rooby's note: Original recipe called for 'quark'. The only 'quark' I know
of is that weird-looking guy on Deep Space 9, so I replaced it with ricotta
cheese when I typed in the recipe.)
Recipe by: Seattle Times 4/9/97
Posted to MC-Recipe Digest V1 #989 by The Meades <kmeade@idsonline.com> on
Jan 6, 1998
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