Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 654
Calories from Fat 343 (52%)
Amount Per Serving %DIV
Total Fat 38.1g 59%
Saturated Fat 14.6g 73%
Monounsaturated Fat 15g
Polyunsaturated Fat 8.5g
Trans Fat 0.0g
Cholesterol 109.3mg 36%
Sodium 1744.8mg 76%
Potassium 302.6mg 6%
Total Carbohydrate 45.8g 15%
Dietary Fiber 2.4g 10%
Sugars 34.4g
Protein 30.2g 60%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Protein rich black beans replace the meat in this Mexican style vegetarian lasagna, accented with cilantro and garlic. This hearty casserole needs only a green salad and crusty bread for serving.
Prep time
20 min
Cook time
1 hr 52 min
Ready In
2 hr 12 min

Ingredients

Serves Tool

Serves To:USMetric
5 1/2 Tablespoon(T)  olive oil
2 Clove(clv)  garlic, minced or pressed
1 Cup(c)  cilantro, chopped and firmly packed
5 Ounce(oz)  dry lasagne noodles
45 Ounce(oz)  black beans, drained and rinsed
1/4 Cup(c)  chicken broth
1 Teaspoon(t)  cumin, ground
1/2 Teaspoon(t)  chili powder
30 Ounce(oz)  part skim ricotta cheese
4 Cup(c)  jack cheese, shredded
1 Pinch(pn)  salt, to taste
4 Pound(lb)  pear shaped (roma type) tomatoes, cut into halves lengthwise

Preparation

Place tomato halves, cut side up, in a 10 by 15 inch rimmed baking pan. a few tomatoes can rest on top of each other. Sprinkle evenly with oil and garlic. Bake in a 425 degree F oven until well browned on top, about 1 hour. Let cool slightly. Remove and discard skins. Place tomatoes in a colander and press them lightly to drain off watery liquid, then transfer to a blender or food processor, add cilantro, and whirl until smooth. (At this point, you may cover and refrigerate for up to 2 days.) In a large pan, cook noodles in about 2 quarts of boiling salted water until barely tender to bite, 10 to 12 minutes, or cook according to package directions. Drain, rinse with cold water, and drain again. In a bowl, combine beans, broth, cumin and chili powder. With a potato masher or the back of a large spoon, coarsely mash beans until liquid is incorporated. In another bowl, stir together ricotta cheese and 2 1/2 cups of the jack cheese. Arrange 5 of the noodles, slightly overlapping, over bottom of a lightly greased 8 by 12 inch or 9 by 13 inch baking dish. Top with half each of the bean mixture and tomato sauce. Repeat layers, ending ricotta mixture, and with sauce. Sprinkle with remaining 1 1/2 cups jack cheese. (At this point,you may cover and refrigerate until next day.) Bake, uncovered, in a 375 degree F oven until casserole is bubbly and browned on top, about 40 minutes, or 50 to 55 minutes if refrigerated. Let stand for about 5 minutes before serving. Season to taste with salt.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Black Bean Lasagna
Enter multiple addresses on separate lines or separate them with commas.