Wednesday, January 26, 2011

Black Bean Lasagna

This is one of our favorite meatless night dinners.

12 lasagna noodles(fresh or store bought*)
3 cups of your favorite tomato spaghetti sauce(homemade or jarred , which ever you please)
1/2 cup water
2 cans black beans , drained and rinsed(about 3 cups prepared if going from dried)
2 cups cottage cheese
1 egg
1 TB dried parsley
1 TB dried oregano
salt and pepper to taste(any other seasonings you prefer too!)
3 cups shredded mozzarella cheese(or more if you like!)
1/4 cup shredded parmesan
1/4 cup shredded asiago

*If you are using store bought dried noodles you do NOT need to boil them first and you dont need special "no boil" noodles either just dip them in hot water immediately before layering, you CAN boil them first if you like, just omit the 1/2 cup water from the sauce.

Using fresh noodles I just layer them as is with out cooking or dipping.

Combine your sauce , water and beans and simmer for 15 minutes or so.

Place cottage cheese, egg, and seasonings in a food processor and process until it is well combined.

In a 9 x 13 pan pour about 1 cup tomato/bean mixture.

If you are using dry pasta, dip noodles in hot water.

Layer 4 noodles over lapping on top of the tomato mix.

Spread on 1/2 the cottage cheese mixture, 1/3 the bean and sauce mixture and 1/3 the mozzarella cheese.

Repeat layer with 4 more noodles(dipped in hot water) remaining cottage cheese, 1/3 the sauce and 1/3 the mozz.
Top with last 4 noodles, remaining sauce and remaining mozzarella and sprinkle on the parmesan and asiago

Cover with foil and bake at 350 for 45 minutes, uncover and bake 15 minutes more.

Check often , you can add more water around the edges if they are looking dry during the cooking process.

The leftovers freezes INCREDIBLY well! After cooking,cool completely(I overnight it in the fridge) slice into portions and place in a ziplock freezer bag.
Defrost and reheat for a quick meal!

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