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I am a stay at home mother of two young children and love making healthy meals for my family! I love fitness, playing tennis, cooking and traveling. Most of all I love spending time with my family!!! I hope you enjoy making these recipes for your family as well!!

Monday, March 28, 2011

Spinach and Black Bean Lasagna

I have made this a couple of times now and it is great every time. Even though there is no meat in the dish, the black beans act as the protein and do a very good job. I've made it with and without the cilantro and really I couldn't tell a difference. It takes a  little bit of time to prepare, but well worth it! I hope you enjoy! 



Ingredients

  • 2  large eggs, lightly beaten
  • 1  (15-ounce) container ricotta cheese
  • 1  (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1/4  cup  chopped fresh cilantro
  • 1/2  teaspoon  salt
  • 4  cups  (16 ounces) shredded Monterey Jack cheese with peppers, divided
  • 2  (16-ounce) cans black beans, rinsed and drained
  • 1  (2-pound, 13-ounce) jar pasta sauce
  • 1/2  teaspoon  ground cumin
  • 9  precooked lasagna noodles
  • Garnish: chopped fresh cilantro

Preparation

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

** Recipe and picture from Southern Living magazi

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