9 uncooked lasagna noodles
1 tablespoon vegetable oil
1 medium onion chopped
1 clove garlic finely chopped
1 cup water
2 tbsp. chopped fresh cilantro
two 15-oz cans black beans rinsed and drained
Two 6-oz cans tomato paste
15-oz tub of ricotta cheese
1/2 cup grated parmesan cheese
4 egg whites
1/2 cup chopped fresh parsley
2 cups (8 oz) Monterey Jack cheese, shredded
Instructions
Cook and drain the noodles.
Meanwhile, heat oil in a non-stick skillet over medium-high heat. Cook onion and garlic until tender. Stir in water, cilantro, beans, tomatoes and tomato paste, breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes stirring occasionally.
Mix remaining ingredients except MJ cheese.
Heat oven to 350 F. Layer one third each of the noodles, bean mixture, ricotta mixture and MJ cheese in an ungreased rectangular baking dish, 13 X 9 X2inch deep. Repeat layers twice more. Bake uncovered at 350 F for 30 to 35 minutes or until hot and bubbly. Let stand 10 to 15 minutes before cutting.
Comments
Post a Comment