Categories: Beans, Casseroles, Mexican, Vegetarian
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes, undrained
- 3/4 cup onions, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup Thick ‘n Chunky Salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 cup light ricotta cheese
- 1/8 tsp garlic powder
- 1 egg
- 10 lasagna noodles, uncooked
- 6 oz (1-1/2 cup) cheddar or mozzarella cheese, shredded
Directions
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Heat oven to 350°F. Spray 13x 9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.
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In small bowl, combine ricotta cheese, garlic powder and egg; blend well.
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Spread 1 cup of the tomato mixture over bottom of dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray-coated foil.
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Bake at 350°F for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.