| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Beans & ric, Main dishes, Pasta |
8 |
servings |
INGREDIENTS
| 9 |
|
Uncooked lasagna noodles* |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Water |
| 2 |
tb |
Fresh cilantro; chopped |
| 2 |
cn |
(15 oz) black beans; rinsed & drained |
| 1 |
cn |
(14.5oz) chopped tomatoes; undrained |
| 2 |
cn |
(6 oz) tomato paste |
| 15 |
oz |
Light or nonfat ricotta cheese |
| 1/2 |
c |
Parmesan cheese; grated |
| 1/2 |
c |
Fat-free egg product or 4 egg whites |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
c |
Light Monterey Jack cheese |
INSTRUCTIONS
Cook and drain noodles according to package directions (or see note).
While noodles are cooking, heat oil in a large skillet over
medium-high heat. Cook onion and garlic in oil, stirring frequently,
until onion is tender. Stir in water, cilantro, beans, tomatoes, and
tomato paste, and reduce heat. Simmer uncovered about 15 minutes,
stirring occasionally.
In a medium bowl, combine remaining ingredients except Monterey Jack
cheese. Preheat oven to 350 degrees.
Layer one-third each of the noodles, bean mixture, ricotta mixture,
and then Monterey Jack cheese in a rectangular 13x9x2" baking dish.
Repeat layers twice. Bake uncovered for 30-35 minutes until hot and
bubbly. Let stand 10-15 minutes before serving.
NOTES : *Ronzoni makes "oven ready" lasagna noodles that do not have
to be precooked (they cook with the prepared lasagna while baking).
I have used them with success.
Posted to MasterCook Digest by "Karen C. Greenlee"
<greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster
v2.0l.
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