Evening Edge
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DEL.ICIO.US
Easy Black Bean Lasagna
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What Can I Bring?
Perfect for: Office lunches, dinner parties, potlucks.
Make and take: Assemble and store in the refrigerator for up to 24 hours. Bake before the party and transport warm (carry in kitchen towels) or bake partially and then finish the last 10 minutes at destination.
Tex-Mex Italian: This low-fat supper gives Southwestern flair to lasagna.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 12
Ingredients:
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1 (15-ounce) can black beans, rinsed and drained
1 (28-ounce) can crushed tomatoes
1 (14 1/2-ounce) can diced tomatoes
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (16-ounce) carton fat-free ricotta cheese
1/8 teaspoon garlic powder
2 egg whites (or egg substitute, such as Egg Beaters)
10 uncooked lasagna noodles
1 (8-ounce) package shredded fat-free cheddar cheese
Instructions:
Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with nonstick cooking spray. In a large bowl, mash the beans slightly. Stir in the tomatoes, onions, bell pepper, chili powder and cumin; mix well.
In a small bowl, combine the ricotta cheese, garlic powder and egg whites; mix well.
Spread 1 cup of the tomato mixture in the bottom of the baking dish. Top with half of the noodles, overlapping slightly. Top with half the remaining tomato mixture. Spoon half the ricotta mixture over the top; spread carefully. Sprinkle with half the cheese, then with the remaining noodles, ricotta mixture, tomato mixture and cheese. Cover tightly with spray-coated foil.
Bake for 40 to 45 minutes or until noodles are tender. Uncover; let stand for 15 minutes before serving.
In a small bowl, combine the ricotta cheese, garlic powder and egg whites; mix well.
Spread 1 cup of the tomato mixture in the bottom of the baking dish. Top with half of the noodles, overlapping slightly. Top with half the remaining tomato mixture. Spoon half the ricotta mixture over the top; spread carefully. Sprinkle with half the cheese, then with the remaining noodles, ricotta mixture, tomato mixture and cheese. Cover tightly with spray-coated foil.
Bake for 40 to 45 minutes or until noodles are tender. Uncover; let stand for 15 minutes before serving.
Notes:
Tip: For more Tex-Mex flavor, substitute 1 cup of salsa for the 14 1/2-ounce can of diced tomatoes.
With black beans instead of beef and a sprinkling of fat-free cheese instead of loads of mozzarella, this lasagna has much less fat than traditional recipes -- and the Southwestern spices are a tasty surprise.
With black beans instead of beef and a sprinkling of fat-free cheese instead of loads of mozzarella, this lasagna has much less fat than traditional recipes -- and the Southwestern spices are a tasty surprise.
Nutrition:
Per serving: 391 calories (percent of calories from fat, 7), 23 grams protein, 67 grams carbohydrates, 6 grams fiber, 3 grams fat (1 gram saturated), 10 milligrams cholesterol, 405 milligrams sodium.
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