Black Bean Lasagna
Black Bean Lasagna is a delicious and comforting meal, perfect for using up leftover beans and sneaking in some vegetables.
Black Bean Lasagna is a delicious and comforting meal, perfect for using up leftover beans and sneaking in some vegetables.
- Carbohydrate 19.6117317906596 g
- Cholesterol 41.138694784 mg
- Fat 5.26631595252845 g
- Fiber 0.33396875835425 g
- Protein 10.672925554153 g
- Saturated Fat 2.98051514133755 g
- Serving Size 1 1 Serving (79g)
- Sodium 184.462610489338 mg
- Sugar 19.2777630323053 g
- Trans Fat 0.480279445346366 g
- Calories 170 calories
Step-by-step
- In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
- In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
- Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.
- Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.
- Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
Black beans carry the structural and textural weight of this casserole, replacing traditional ground meat with dense, earthy protein. Building a successful baked pasta relies entirely on managing moisture levels and using the correct hardware.
- Select a 3-quart baking dish with high sides to contain the three distinct layers of noodles, cheese, and beans without boiling over into the oven.
- Mash one entire can of black beans thoroughly before mixing them into the skillet; this creates a binding starch paste that keeps the layers from sliding apart when sliced.
- Cook the nine lasagna noodles in boiling water for precisely 10 minutes until they reach an al dente bite, preventing them from turning mushy during the 40 to 45 minute oven bake.
- Allow the finished casserole to stand undisturbed for 10 minutes at room temperature before cutting, giving the melted mozzarella and ricotta time to set.
- Preheat the oven to 350 degrees Fahrenheit and coat both the baking dish and the skillet with cooking spray to prevent sticking.
Proper resting guarantees clean slices instead of a collapsed plate of food. Leftovers can be kept covered in the refrigerator for up to three days.
